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Vegetables ·
Moroccan Spiced Roasted Carrot Hummus
Moroccan Spiced Roasted Carrot Hummus
Appetizers
Ingredients
- 1 pound carrots, chopped into 1-inch chunks
- 3 whole cloves of garlic,
- 4 tablespoons Fustini’s Robust SELECT olive oil, divided
- 1 1/2 cups cooked chickpeas, rinsed and drained if from a can
- 2 tablespoons fresh lemon juice
- 1/4 cup water, plus more to thin, if necessary
- 2 tablespoon Fustini’s Chipotle olive oil
- 1 tablespoon Fustini's Cilantro and Roasted Onion olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- Drizzle of Fustini’s Iron Fish Honey vinegar
- Fresh cilantro, minced, to serve
Directions
- Preheat the oven to 425°,F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of Fustini&rsquo,s Extra Virgin Olive Oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.
- In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, lemon juice, water, Fustini&rsquo,s Chipotle Olive Oil and Fustini&rsquo,s Cilantro and Roasted Onion Olive Oil and all of the spices. With the motor running, drizzle in the remaining 2 tablespoons of Fustini&rsquo,s Extra Virgin Olive Oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved. Drizzle Fustini&rsquo,s Honey Vinegar and serve with minced cilantro and your favorite veggies and crackers
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