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Roasted Carrot Hummus

A drawing of Roasted Carrot Hummus, Swiss Chard Cups with Miso-Ginger Bok Choy Saute, and Broccoli Quinoa Salad on a blackboard background.

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Featured in Season 2, Episode 2

Cook time: Approximately 20 minutes 
Serves: Makes approximately 1.5 cups 

  • 7-8 medium carrots, leafy green tops removed and sliced into ¼ inch coins   
  • 1 15-oz can of garbanzo beans, rinsed and drained 
  • 2 cloves garlic, roughly chopped  
  •  ¼ tsp red pepper flakes   
  •  2 tbsp tahini   
  •  1 tsp ground cumin   
  •  zest of 1 lemon  
  •  ⅓ cup fresh lemon juice   
  •  1-2 tbsp water  
  •  ⅓ – ½ cup olive oil  
  •  kosher salt  
  •  black pepper  
  •  local veggies for dipping (such as summer squash, radish and broccoli) 


Preheat the oven to 400°. Toss carrots on a sheet pan with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Roast for 10 minutes, toss, then roast for 8-10 minutes longer until carrots are tender. Remove and transfer to the bowl of a food processor.   
Add beans, garlic, red pepper flakes, tahini, cumin, lemon zest and juice, 1 tbsp water, ½ tsp salt and ¼ tsp pepper to the food processor and pulse to combine. With the blade running, pour the olive oil through the feed tube until the hummus comes together and begins to take on a smooth texture. Scrape down the sides of the bowl, taste, and add additional water, salt and pepper to taste. Transfer to a platter, garnish with a drizzle of olive oil, and serve with fresh local veggies for dipping.