We’re having a ‘family day’ tomorrow because my sister’s in town so we’re all bringing a couple of appetizers and then making pizza for dinner. I found this recipe in a magazine and adjusted it to my liking. While I usually prefer my hummus powered by garlic, this is a kinder, gentler version, due to the roasting.
Roasted Carrot and Garlic Hummus
4 medium carrots
6 cloves of garlic
1, 19 oz. (540 mL) can of chickpeas, drained and rinsed
1/2 c. olive oil
2 T. lemon juice
1/2 t. cumin
2 T. plain yogurt
1 t. salt AND freshly ground black pepper to taste
Preheat the oven to 450, and spray a cookie sheet (covered in parchment) with olive oil. Slice the carrots in half lengthwise and put them on the cookies sheet with the garlic. Roast for about a half hour until the carrots are soft and starting to brown a bit. Leave to cool a bit.
In a food processor combine the rest of the ingredients, adding the slightly cooled carrots and garlic as well. Process until blended, adding a bit more olive oil, salt or lemon for taste and consistency. Serve with any kind of cracker or bread.