How festive and deliciously creamy is this vegan carrot hummus? It's healthy, easy to make, full of lemon and garlic flavor, perfect for spreading or dipping!
Middle Eastern, vegan
with their liquid
cut into batons or chunks
extra virgin olive oil or olive oil
plus more to taste
add a bit more if you like a thinner texture
If you don't have leftover roasted carrots, preheat the oven to 390°F/200°C and line a baking pan with parchment paper.
Peel and quart the carrots or cut them into large batons, place them on the baking pan and toss with a drizzle of olive oil, salt, and pepper.
Roast until tender, about 30 minutes.
Place all the ingredients in a blender or in a food processor.
Whizz until smooth. If you use a Vitamix, you need to use the tamper to push the ingredients into the blades.
If you like a thinner texture, you might add extra liquid such as olive oil or water.
Adjust the seasoning according to your taste, blend again if you add extra seasoning.
Transfer the carrot hummus into a bowl and garnish with a drizzle of olive oil, pomegranate seeds, or cumin seeds if you wish.
Serve with crusty bread, crackers, and raw vegetables.
Carrot Hummus by TheCleverMeal.com