Roasted Carrot and Sweet Potato Hummus
Since my son has a severe sesame allergy, conventional or store-bought hummus is not an option for me. So I figured out a way to make the most flavorful and spiced up hummus I could muster, and believe me it cuts the mustard big time. So here’s the recipe, and I encourage you to experiment with your own spices and vegetables that will make it even more unique and that would make any pita proud.
ROASTED CARROT AND SWEET POTATO HUMMUS
By Debbie Adler
Serves 4 – 6
1 pound carrots, chopped into 1-inch chunks
1 sweet potato, chopped into 1-inch chunks
2 cloves of garlic, minced
1 (15 oz.) can chickpeas
3 tablespoons sunflower seed butter
2 tablespoons fresh lemon juice
1/4 cup water
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne
Preheat the oven to 400°F.
Toss the chopped carrots and sweet potato and spread evenly on a parchment lined cookie sheet.
Roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes.
In the bowl of a food processor, combine the roasted carrots, sweet potato, garlic, chickpeas, sunflower seed butter, lemon juice, water and all of the spices.
With the motor running drizzle in the remaining 3 tablespoons of grapeseed oil.
Serve immediately with pita chips, tortilla chips or on a sandwich.