Moroccan-spiced Roasted Carrot Hummus

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 lb carrot, chopped into 1-inch chunks
• 3 whole garlic cloves, peels left on
• 4 tablespoons extra virgin olive oil, divided
• 1 1/2 cups cooked chickpeas, rinsed and drained if from a can
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1/4 cup water, more to thin if necessary
• 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
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/4 cup fresh cilantro, minced, to serve

Recipe

• 1 preheat the oven to 425°f. toss the chopped carrots and whole garlic cloves with 2 tablespoons of 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.
• 2 in the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. with the motor running drizzle in the remaining 2 tablespoons of 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.