Ingredients:
2 pounds carrots, peeled
2 tablespoons olive oil (divided)
3 tablespoons tahini
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
Directions:
Put the carrots on a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper, to taste. Bake in a preheated 400-degree F oven for about 30 to 40 minutes or until they are beginning to brown.
Put the carrots into a blender along with the tahini, lemon juice, remaining 1 tablespoon olive oil, cinnamon, and salt and pepper, to taste. Blend until smooth. Taste and add more salt, pepper, lemon and cinnamon, if needed.
Pour into a serving bowl and garnish with chickpeas, chopped parsley and red pepper flakes. Serve or refrigerate until ready to serve.
Note:
I bought a huge bag of carrots awhile ago. As usual I forgot about them. When I peaked in the drawer I saw that I needed to use them ASAP.
Since I love hummus I made this.
You sure are making lots of hummus. This one sounds good.
ReplyDeleteThis is Myra Linda. Somehow it came up Anoymous
DeletePicked up quite a few cans of chickpeas on sale- you know how much I like chickpeas and that word "sale" always gets to me
DeleteWe love hummus and this one immediately caught my attention as its different. Will have to try this for my vegan family members.
ReplyDeleteI visited you via Funtastic Friday Link Party # 434
If you are not already part of SSPS, this is a personal invite to hop over and come and share your posts with us at Senior Salon Pit Stop, every Monday to Saturday.
See my entries: 61+62 and then navigate to the bottom of my page for the Senior Salon Pit Stop linkup, we hope to meet you there virtually.
Thank you for the invite, will definitely check out Senior Salon Pit Stop!
ReplyDelete