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.

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