Spicy Carrot-Cilantro Hummus
Cook Time:
0
Minutes
Difficulty:
Easy
Serves Up To:
16
Servings
Nutrition Information
| Total Fat | 4g |
|---|---|
| Sodium | 180mg |
| Total Carbohydrates | 6g |
| Dietary Fiber | 2g |
| 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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