Jay D's Bites: Roasted Carrot Hummus

by Liz Courville

This recipe for Roasted Carrot Hummus, inspired by Gov’t Taco’s “Magna Carrot” taco, is a fun and simple twist on something that’s delicious, nutritious and impressive. If you’re looking to spice up your hummus life (and you should be) – this recipe will be a hit! 

This hummus is savory, but slightly sweet at the same time thanks to the natural sweetness that the roasting brings out in the carrot. The Jay D’s Coffee/Chile Rub compliments the slightly sweet carrots, while adding a unique, spicy twist that in turn adds to the depth of flavor. Try it out and let us know what you think!

Roasted Carrot Hummus

vegan, gf

Ingredients:
1 15 oz can of chickpeas, rinsed well

1 cup carrots, thinly chopped
½ cup tahini
½ cup lemon juice
2 Tbs olive oil
1 Tbs tumeric powder
1 Tbs Jay D’s Coffee/Chile Rub
2 tsp garlic powder
Sea salt
Pepper

Directions:
Pre-heat oven to 400 degrees F. Coat chopped carrots in olive oil, sea salt and pepper then lay on a baking sheet lined with parchment paper. Roast the carrots for 15-20 minutes or until they're soft.
In a food processor, pulse and blend all ingredients until smooth. Enjoy!