Roasted Carrots & Hummus

We all love to dip our carrots in hummus so I thought I would take that concept and take it to the next level. This is a perfect snack or side dish for the fall and winter season. It’s completely vegan, easy to make, and probably the healthiest dish I have here. Give this a try and I bet you’ll want to have this on your rotation.

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Serves: 4

Time: 2 hours

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Ingredients

For the Carrots:

• 6-8 medium Carrots

• 1 tbsp Worcestershire Sauce

• 1 tsp Salt

• 1 tsp Black Pepper

• 2 tbsp Olive Oil

For the Hummus:

• 1 cup Chickpeas

• 3 Garlic Cloves

• 1 Lemon

• 0.25 cup Chickpea Water

• 0.25 cup Tahini

For Garnish:

• 2 tbsp Slivered Almonds

• 1 tbsp Fresh Parsley

• 1 tbsp Lemon Juice

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Instructions

Wash and dry the carrots then slice in half then into 2 inch pieces and add to a large mixing bowl. Add the salt, black pepper, worcestershire, and olive oil and mix. Place in a small baking tray and into the oven at 400F for 30 minutes.

If using dry chickpeas, soak them overnight then drain and boil for 1 hour, then strain and cool. If using canned chickpeas, strain and wash the chickpeas then leave them to dry. Add the chickpeas to a blender along with the garlic, lemon juice, tahini, and chickpea water. Add a few ice cubes and blend until smooth and creamy.

Open a pomegranate and remove the seeds from the skin. Heat a small pan on high heat then add a tbsp of olive oil and the slivered almonds. Toast until golden brown then remove from the heat.

Lay the hummus on a plate and plate the carrots on top. Garnish with pomegranate seeds, fresh parsley, toasted almonds, lemon juice, aleppo pepper, and enjoy.