Moroccan-Spiced Roasted Carrot Hummus

Name: Moroccan-Spiced Roasted Carrot Hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3½ cups
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb carrot; 3 whole garlic cloves; 4 tbsp extra virgin olive oil; 1.5 cup cooked chickpeas; 0.25 cup tahini; 2 tbsp fresh lemon juice; 0.25 cup water; 0.5 tsp ground cumin; 0.5 tsp ground ginger; 0.5 tsp salt; 0.25 tsp ground black pepper; 0.25 tsp ground cinnamon; 0.25 tsp ground coriander; 0.25 tsp ground cayenne pepper; 0.25 tsp ground allspice; 0.125 tsp ground cloves; 0.25 cup fresh cilantro

Oven-roasted chickpeas, carrot and tahini, warmed with cumin and ginger.

30 min · Serves 14 · Medium

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes.
20 min
2
In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.