This tasty variation on hummus is made from roasted carrots tossed with coconut oil, which has a lighter flavor than olive oil. Purple carrots are a fun change from orange carrots if you can get them.
Slideshow:More Vegetarian Recipes
2 1/2 pounds purple or orange carrots, peeled and halved lengthwise
1 tablespoon virgin coconut oil (see Note)
Fine sea salt
1/4 cup plus 2 tablespoons tahini
1 garlic clove, thinly sliced
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/3 cup water
Sweet paprika and chopped parsley, for garnish
Toasted blue corn chips, for serving
How to Make It
Preheat the oven to 350°. On a rimmed baking sheet, toss the carrots with the coconut oil and 1 teaspoon of salt. Roast for about 45 minutes, stirring once, until tender and starting to brown.
In a food processor, combine the warm roasted carrots with the tahini, garlic, lemon juice, olive oil and water. Process until smooth. Season with salt. Garnish with paprika and chopped parsley. Serve with blue corn chips.
The carrot hummus can be refrigerated for 3 days.
Coconut oil is available at many supermarkets, at health food stores and at Whole Foods.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.