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–+ servings

Roasted Carrot Hummus

Shana Balkin
Enjoy the warmth and spice in this hearty and versatile dip.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Condiment
Cuisine Dairy Free, Gluten Free, Grain Free, Israeli, Kosher, Mediterranean, Middle Eastern, refined sugar free, Vegan, Vegetarian
Servings 2 1/2 cups

Ingredients
  

  • 3 large carrots
  • 1 can chickpeas drained
  • 1/3 cup raw cashew pieces
  • Juice of 3/4 lemon about 3 tablespoons
  • 1/4 cup soy milk
  • 1 1/2 teaspoon salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cumin

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Dice carrots and arrange on parchment-paper-lined baking sheet.
  • Bake for 30 minutes and remove from oven.
  • Add carrots and all other ingredients to food processor and blend until very smooth and creamy. (This might take a few minutes. If you want it thinner, add water a tablespoon at a time.)
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