Roasted Carrot Hummus

Skill

Makes

6 - 8 Servings

Roasted Carrot Hummus

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Roasted Carrot Hummus

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Directions

Ingredients

For the roasted carrots:

  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1/2 medium onion, peeled and sliced
  • 1 clove garlic, peeled
  • 2 Tablespoons olive oil
  • Salt and pepper


For the hummus:
  • 3/4 cup canned chickpeas, rinsed and drained
  • 1/2 cup roasted red bell pepper, chopped
  • 3/4 teaspoon ground cumin
  • 1 teaspoon salt
  • 6-8 Tablespoons olive oil
  • 1/4 cup Stonewall Kitchen Kale & Arugula Pesto
  • 2 Tablespoons pine nuts, toasted
  • Pita bread


Directions

  1. Preheat oven to 400° F. Place carrots, onion slices and garlic on a rimmed baking sheet. Drizzle 2 Tablespoons oil over vegetables, season with salt and pepper and stir until well coated. Spread vegetables out on the baking sheet making sure it is not overcrowded. Bake 20-30 minutes or until the vegetables are tender and golden brown stirring every 10 minutes. Remove garlic as soon as it is golden brown and set aside.
  2. Place carrots, onion and garlic in a food processor fitted with a metal blade. Process until smooth. Add chickpeas, bell pepper, cumin and salt. With the processor running, slowly add the oil and process until smooth and creamy.
  3. Spread hummus in a shallow dish and top with Kale & Arugula Pesto. Garnish with pine nuts and serve with pita bread.