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A bowl of dip with crackers, surrounded by fresh carrots, celery sticks, cherry tomatoes, cucumber slices, and herbs on a tray.

Spicy Carrot-Cilantro Hummus

Difficulty:
Easy
Serves Up To:
16 Servings

Nutrition Information

Total Fat
4g
Total Carbohydrates
6g
Sodium
180mg
Dietary Fiber
2g
Sugars
<1g
Protein
2g

Ingredients

  • 2 medium carrots, peeled, cut into 1” chunks
  • 2 cloves garlic
  • 1 Tbsp. water
  • ½ tsp. salt
  • 1 (15.5 oz.) can chickpeas, drained
  • 2 Tbsp. extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. sriracha or your favorite hot sauce
  • ¼ cup cilantro leaves
  • Additional olive oil, cilantro

Directions

  1. Preheat oven to 425°F. Place carrots and garlic on a piece of heavy duty foil; add water and gather edges around ingredients to form a pouch. Place in oven on a baking sheet and roast 30 minutes or until carrots are very tender. Remove from oven and cool until easy to handle.

  2. Combine the carrots, garlic, almond flour, salt, chickpeas, oil, lemon juice and hot sauce in a food processor. Process until smooth. Adjust the texture by adding water, 1 teaspoon at a time, until desired texture is reached.

  3. Add cilantro to processor and pulse just until combined. Serve drizzled with additional olive oil and cilantro leaves, if desired. Serve with crackers and crudités.

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