Roasted Balsamic Carrot Hummus

• Vegan
• Gluten free

• Produce

  • 1 cup Baby carrots
  • 1 15 oz can Chickpeas

• Condiments

  • 4 tsp Balsamic vinegar
  • 1 heaping tbsp Tahini

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 7 tsp Olive oil, Extra Virgin

• Liquids

  • 1/3 cup Water

Found on pumpkinandpeanutbutter.com

Ingredients

• 1 cup baby carrots (or regular carrots, sliced into 2 pieces)
• 1 teaspoon extra virgin olive oil (for roasting)
• 1 teaspoon balsamic vinegar (for roasting)
• 1 15 oz can of chickpeas, drained and rinsed
• 1 heaping tablespoon tahini
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt (or more to taste)
• 1/3 cup ice cold water
• garnish: pine nuts, fresh parsley, olive oil

Directions

• Preheat the oven to 400 degrees F. Toss carrots in olive oil and balsamic vinegar. Roast for 30-35 minutes, or until tender.
• Once carrots are done roasting, place all the hummus ingredients into a high speed blender or food processor EXCEPT for the water. Blend until ingredients are combined and starting to break down. Slowly add in the cold water as your continue to blend until smooth. Serve with homemade pita chips, veggies, or tortilla chips!