Roasted Carrot Hummus from HeatherChristo.com

 

Easter makes me think that carrots are the name of the game (wait till you see what I have lined up for you tomorrow by the way). I guess it’s because of bunnies and the idea that bunnies like carrots. And today Pia asked me WHY bunnies were the symbol of Easter when it was about Jesus (she goes to catholic school) and if the Easter Bunny was real (gahhhh!!!???) I was parking the car and suddenly got reeaaallly into my parallel parking game, mumbling something like “I think so?” She didn’t argue with me, but kind of said out loud “well at least we know Santa is real and also Leprechauns…” jeez. I see the end of the “game” is coming soon with that one. But back to Carrots. I have not traditionally loved cooked carrots in my life, but occasionally, when made the right way they can kind of worm their way into my heart. Like especially here with this hummus- they wormed away.

 

Roasted Carrot Hummus from HeatherChristo.com

The Carrots were roasted for 20 minutes with big cloves of garlic and a little olive oil and salt- and they got tender and all caramelized golden brown. I added them to the garbanzo beans with olive oil and red wine vinegar and it was so creamy I didn’t even have to add tahini. Just pure flavor, not to mention a rather pretty color!

A sprinkle of zaatar spices on top, some olive oil and a few pomegranate seeds and you have a stunning appetizer with an exotic edge- perfect for pre dinner snacking on Easter, don’t you think?

Roasted Carrot Hummus from HeatherChristo.com

Roasted Carrot Hummus
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 large cloves garlic, peeled
  • 3 large carrots, peeled and cut into thirds
  • 2 teaspoons olive oil
  • kosher salt
  • 1 fifteen ounce can garbanzo beans, rinsed and drained
  • ¼ cup olive oil
  • ¼ red wine vinegar
  • kosher salt
  • z’atar, pomegranate seeds and a drizzle of olive oil for garnish
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the carrots and the garlic in the center of a baking dish and toss with the 2 teaspoons of olive oil and sprinkle them with salt. Let them roast at 425 degrees for 20 minutes until tender and golden.
  3. Add them to the bowl of a food processor along with the garbanzo beans, the olive oil and the red wine vinegar. I let the hummus run for a long time until the hummus was really creamy and the carrots were all the way incorporated into the hummus. Season to taste with kosher salt.
  4. Transfer to a serving bowl and use the back of a spoon to make rings in the top of the hummus, and then drizzle the olive oil over the top (it will collect in the swirls). Sprinkle with zaatar and pomegranate seeds and serve.

 

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Roasted Carrot Hummus from HeatherChristo.com

 

Easter makes me think that carrots are the name of the game (wait till you see what I have lined up for you tomorrow by the way). I guess it’s because of bunnies and the idea that bunnies like carrots. And today Pia asked me WHY bunnies were the symbol of Easter when it was about Jesus (she goes to catholic school) and if the Easter Bunny was real (gahhhh!!!???) I was parking the car and suddenly got reeaaallly into my parallel parking game, mumbling something like “I think so?” She didn’t argue with me, but kind of said out loud “well at least we know Santa is real and also Leprechauns…” jeez. I see the end of the “game” is coming soon with that one. But back to Carrots. I have not traditionally loved cooked carrots in my life, but occasionally, when made the right way they can kind of worm their way into my heart. Like especially here with this hummus- they wormed away.

 

Roasted Carrot Hummus from HeatherChristo.com

The Carrots were roasted for 20 minutes with big cloves of garlic and a little olive oil and salt- and they got tender and all caramelized golden brown. I added them to the garbanzo beans with olive oil and red wine vinegar and it was so creamy I didn’t even have to add tahini. Just pure flavor, not to mention a rather pretty color!

A sprinkle of zaatar spices on top, some olive oil and a few pomegranate seeds and you have a stunning appetizer with an exotic edge- perfect for pre dinner snacking on Easter, don’t you think?

Roasted Carrot Hummus from HeatherChristo.com

Roasted Carrot Hummus
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 large cloves garlic, peeled
  • 3 large carrots, peeled and cut into thirds
  • 2 teaspoons olive oil
  • kosher salt
  • 1 fifteen ounce can garbanzo beans, rinsed and drained
  • ¼ cup olive oil
  • ¼ red wine vinegar
  • kosher salt
  • z’atar, pomegranate seeds and a drizzle of olive oil for garnish
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the carrots and the garlic in the center of a baking dish and toss with the 2 teaspoons of olive oil and sprinkle them with salt. Let them roast at 425 degrees for 20 minutes until tender and golden.
  3. Add them to the bowl of a food processor along with the garbanzo beans, the olive oil and the red wine vinegar. I let the hummus run for a long time until the hummus was really creamy and the carrots were all the way incorporated into the hummus. Season to taste with kosher salt.
  4. Transfer to a serving bowl and use the back of a spoon to make rings in the top of the hummus, and then drizzle the olive oil over the top (it will collect in the swirls). Sprinkle with zaatar and pomegranate seeds and serve.