Description
A quick and easy carrot and garbanzo bean dip with roasted garlic.
Ingredients
- 1 cup Chopped Carrots
- 5 Tablespoons Extra Virgin Olive Oil, Divided
- 6 cloves Garlic
- ¾ cups Cooked Garbanzo Beans
- ½ teaspoons Sea Salt
- ¼ teaspoons Paprika
Preparation
Preheat oven to 400ºF.
Line baking sheet with foil or parchment. In a bowl, coat carrots in 1 tablespoon olive oil and spread in one layer on baking sheet. Cut tops off of each clove of garlic (mine were still attached to the stem itself) and coat with a small amount of olive oil (a Misto sprayer works great for this). Wrap cloves in foil and set on baking sheet with carrots.
Roast for 20-25 minutes until carrots are fork tender. Carefully unwrap garlic cloves and allow to cool along with carrots until easy to handle.
In your food processor, combine garbanzo beans, roasted carrots, garlic (squeezed out of the peel), remaining 4 tablespoons olive oil, sea salt, and paprika until desired consistency is reached. Add extra olive oil as necessary to thin out.
Yields 1 cup of hummus.
Recipe adapted from The Year in Food.
