Moroccan Carrot Hummus

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Moroccan Carrot Hummus


Ingredients

  • 1 cup of cooked chickpeas
  • 1 1/3 cups of roasted carrots
  • 3 tbsp of tahini
  • 1/4 of a cup of lemon juice
  • 2 tsp of lemon zest
  • 1/4 of a cup of water
  • 1/4 of a cup of chickpea water (left over from can)
  • 1-2 tbsp of oil
  • 1 tsp of cinnamon
  • 2 tsp of cumin
  • 1 tsp of coconut sugar
  • 2-3 tsp of pink salt
  • Pinch of cayenne
  • Pinch of black pepper
  • Couple springs of fresh oregano

Instructions

  1. Pre-heat oven at 400 F
  2. As the oven pre-heats, in a medium sized bowl mix carrots (chopped or whole) your oil, 1 tsp of cumin, 1 tsp of cinnamon, pinch of cayenne, 1 tsp of coconut sugar, and fresh oregano.
  3. Bake for 25-30 minutes.
  4. Then add everything else to the blender, chickpeas, tahini, lemon juice, water, chickpea water, salt, black pepper, 1 tsp of cumin, roasted carrots, lemon zest, and a bit more fresh oregano.
  5. Blend until super creamy.
  6. May last 6 days in the fridge.

 

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