8-10small to medium carrotsscrubbed well and cut into big chunks
2tablespoonsof Extra Virgin Olive Oil
¼teaspoonblack pepperfreshly ground
For the Carrot Hummus
3tablespoonsof Extra Virgin Olive Oil
3tablespoonslemon juicefreshly squeezed
2tablespoonsof watermore if needed
¾cupcanned chickpeasrinsed and drained
3tablespoonsfresh dillrinsed and drained
Pre-heat the oven to 400 degrees. Place the carrots and garlic onto a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes. Let them cool 10 minutes.
Whisk together the tahini, Carapelli® Extra Virgin Olive Oil, lemon juice and water in a small bowl. Stir in the salt and pepper.
Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas and dill. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini dressing through the tube. Let it run until the hummus is creamy. You might have to stop and scrape the sides of the bowl a few times.
Taste for seasoning and add in more salt and pepper if necessary.
Garnish with feta cheese, sesame seeds, walnuts and fresh dill. If preferred, you can lightly drizzle it with Carapelli ® Extra Virgin olive oil.
I highly recommend making this hummus dip a day in advance for all the flavors to get a chance to develop. If you can do so, simply follow it until step 5, cover with plastic wrap, and keep in the fridge until ready to eat. When ready, garnish it with feta, dill, walnuts and a drizzle of olive oil.
This carrot hummus recipe yields 2 cups of hummus.