Roasted Carrot Hummus
Ingredients
1 pound carrots
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
2 garlic cloves
1 15-ounce can of chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
½ teaspoon ras el hanout
2 teaspoons salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Trim and peel the carrots
Trim off the carrot tops with a knife and peel the carrots.
1 pound carrots
knife
chopping board
vegetable peeler
Place the carrots on the June Pan and add oil
Place the carrots on the June Pan and drizzle them with the olive oil.
1 tablespoon extra-virgin olive oil
June Pan
measuring spoons
Season the carrots
Sprinkle the carrots with salt. Add the pepper and toss to coat.
1 teaspoon salt
¼ teaspoon black pepper
Roast the carrots
Place the carrots on the middle shelf of the June Oven. Roast for 23 minutes, until the carrots are tender. June will notify you when the carrots are ready.
Peel the garlic
Trim the root ends off the garlic cloves. Peel the cloves and place them in a food processor or blender.
2 garlic cloves
Add the chickpeas
Add the chickpeas and a few tablespoons of liquid from the can, reserving the rest to thin out the hummus later if desired.
1 15-ounce can of chickpeas
Add the lemon juice
Add the lemon juice.
3 tablespoons lemon juice
citrus juicer
Add the seasonings
Add the tahini, ras el hanout and salt.
2 tablespoons tahini
½ teaspoon ras el hanout
2 teaspoons salt
Cut the carrots
Remove the carrots from the June Oven and cut into 2" pieces. Place carrot pieces in the food processor.
Blend the hummus
Blend the hummus until completely smooth, scraping down the sides of the food processor or blender as necessary. Adjust consistency with additional chickpea liquid if desired.
spatula
Serve the hummus
Transfer the hummus to a bowl and serve.
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