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.
Serves: 4
Time: 2 hours
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
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.
