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Moroccan-Spiced Roasted Carrot Hummus

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“This yummy recipe is from www.Kitchn.com. Warm fall spices and sweet, creamy roasted carrots. I consider 1/4 cup to be a serving.”
READY IN:
30mins
SERVES:
14
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes.
  2. In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

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