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Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of Fustini’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’s Chipotle Olive Oil and Fustini’s Cilantro and Roasted Onion Olive Oil and all of the spices. With the motor running, drizzle in the remaining 2 tablespoons of Fustini’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’s Honey Vinegar and serve with minced cilantro and your favorite veggies and crackers
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