Farmer's Market Carrot Hummus

The perfect recipe for farmers market Spring veggies. This Farmer’s Market Carrot Hummus is sweet, it's salty, it's spicy- and absolutely delicious.

Course Appetizer, Side Dish, Snack

Cuisine Mediterranean, Middle Eastern

Keyword beets, Carrot, chickpea, garbonzo beans, hummus, pepitas, roasted, turmeric

Prep Time 10

Cook Time 20

Servings 6

Author Making It Midwest - Emily

5 Large Carrots
2 Cloves Garlic
12 Ounces Garbanzo Beans or Chickpeas this is equal to one can.
¼ Cup Tahini
2 Tablespoons Olive Oil- for adding to the blended ingredients
1 Tablespoon Olive Oil- for roasting the carrots and garlic
1 Juiced Lemon
1 Tablespoon Salt
1 Tablespoon Black Pepper
½ Teaspoon Turmeric anti-inflammatory and adds color!
½ Teaspoon Cumin
Toppings: roasted carrots in hot honey pumpkin seeds, black garlic, carrot heads, lemon juice, hot honey, chili oil.
Have fun with the toppings make this your own!!

Pre-heat oven to 400 degrees.
Rough chop the carrots for roasting.
In tin foil wrap the chopped carrots and garlic cloves with olive oil, salt, and pepper. Double wrap this with a second sheet of tin foil. If any oil drips out it WILL cause smoke in your oven. I learned this the hard way :)
Put the wrapped carrots and garlic on a baking sheet and bake for 20 min.
Once the carrots and garlic are done roasting add them to a blender with the remaining ingredients: chickpeas, tahini, lemon juice, olive oil, salt, pepper.
Blend this mixture until its a smooth consistency. (This is your preference for texture).
Top with hot honey, sliced carrots (roasted or raw), pepitas, chili oil, and the greens from the top of the carrots. These are all optional but I highly recommend topping with whatever you desire to really make this your own.
Serve with crackers, carrots, radishes, pita bread, cucumber, sliced peppers. The options are endless!