Saturday Recipe! Smokey Carrot Hummus

Happy Saturday Ladies

Yum, I love Hummus and this one is totally vegan especially for my oldest friend in the world Joanne, she actually introduced me to Hummus to begin with! This adds a bit of a different dimension to the norm so give it a go and enjoy with some french bread or vegan friendly biscuits or even just simple celery and Lebanese cucumber cut into lengths

xx A

SMOKY CARROT HUMMUS

1 pound carrots, rinsed
3/4 cup cooked garbanzo beans, rinsed and drained
3-4 tablespoons olive oil
1 lemon, juiced (about 3-4 tablespoons)
1 tbs sesame seeds
2 cloves garlic, minced
2 tsp paprika
1/2 t cumin
1/4 tsp  chili powder
1/4 tsp sea salt

Preheat oven to 400 degrees.

Chop carrots into large chunks. Toss in 2 teaspoons olive oil and lightly salt. Roast for about 30 minutes, until carrots are fork-tender. Set aside until cool enough to work with.

Meanwhile, you can get everything else ready. Using either a blender or food processor, add the garbanzo beans, 2 tablespoons olive oil, lemon juice, sesame seeds, garlic, all spices and salt.

Once the carrots have cooled, add them to the blender or food processor. Pulse or blend until combined. Have the olive oil on hand if you need to add more because the consistency is too thick.

Garnish with paprika or fresh parsley. Serve with crackers, bread or tortilla chips. Spread on a sandwich. Enjoy!

This Smoky Carrot Hummus recipe is part of the March Seasonal Food Guide