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I had a beautiful idea for this 'mash up' of previously posted Vegetarianized.com recipes (Roasted Carrot Soup and Hummus) after tasting a bland version at a restaurant this weekend. Feeling pretty done with Thanksgiving fare, this is a nice, light snack that’s big on flavor - not calories. 
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Roasted Carrot Hummus

November 27, 2011

30 min or less active, 60 min or less total, appetizer, fall, gluten-free, spring, summer, winter

I had a beautiful idea for this 'mash up' of previously posted Vegetarianized.com recipes (Roasted Carrot Soup and Hummus) after tasting a bland version at a restaurant this weekend. Feeling pretty done with Thanksgiving fare, this is a nice, light snack that’s big on flavor - not calories. 
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Information

Servings: 20 (makes 4 cups)
Time: About 15 minutes active; 45 minutes total
Price: About $8.00 total; 40 cents per serving
Nutrition (per serving):
Calories: 124.5
Protein: 3.9g
Fat: 5.9g
Saturated fat: 1.1g
Carbohydrates: 15.4g
Fiber: 3.4g
Sodium: 260.6mg
Cholesterol: 1.6mg
High In:
Good Source:
Low In:

Ingredients

  • 1 lb carrots, cut into 2” pieces
  • 1 Tbsp butter
  • 1 Tbsp honey
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 2 tsp fresh oregano, chopped (or 1 tsp dried)
  • 2 cans chickpeas, with liquid
  • 1 tsp salt
  • 5 garlic cloves, minced
  • 1/2 cup fresh lemon juice
  • 3/4 cup tahini

Preparation

  1. Preheat oven to 400 degrees. In a baking pan, toss together carrots, butter, honey, black pepper, cumin, and oregano. Roast for 30-35 minutes, until carrots are soft, stirring every 10 minutes. Remove from oven and let cool.
  2. In a food processor, blend together chickpeas with the liquid from the can, salt, garlic, lemon juice and tahini until smooth. Add carrots, including the honey-butter mixture at the bottom of the pan. Mix well. Serve with pita, and a drizzle of EVOO and a few oregano leaves on top.

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