1 cup chopped carrot
3 garlic cloves
3 tablespoons olive oil, divided
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon water
1 teaspoon hot pepper sauce, such as Tabasco
1/4 teaspoon sea salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 cup sunflower kernels
Assorted fresh vegetables and pita wedges
1. Preheat oven to 400°. Place carrots and garlic in a rimmed baking sheet. Drizzle with 2 tablespoons oil; toss to coat. Roast until carrots are soft, 15 to 20 minutes. Cool on a wire rack.
2. Transfer carrot mixture to a food processor. Add garbanzo beans, lemon juice, tahini, water, hot sauce, salt and spices. While processing, add remaining 1 tablespoon oil. Process until desired consistency. Transfer to a serving dish. If desired, drizzle with additional oil and hot sauce. Top with sunflower seeds. Serve warm or chilled with vegetables and pita wedges.
Prize Winning Recipe
TOTAL TIME: Prep: 20 min. Roast: 15 min. + cooling
YIELD: 2 cups.
This is a wonderful appetizer for Easter, Mother’s Day or any spring gathering. The roasted carrots give this hummus such a bright, fresh flavor. People who say they don’t like hummus have loved this version!
Nutrition Facts
1/4 cup: 155 calories, 11g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.