Carrot Hummus

This orange hummus made with carrots instead of garbanzo beans is slightly sweet and a pretty shade of orange. Roasting the carrots really makes for a rich and satisfying dip and this Carrot Hummus is perfect for dippers or spreading on a wrap.

This carrot-packed dip was created by Eat Pretty Darling for Veggie Buds Club.

"Learn to Love Veggies" Tip

Many kids are big dip fans so blending veggies into a dip is a great way to introduce them to veggies in a form other than simply raw or cooked.

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Carrot Hummus

Author: Eat Pretty Darling

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

This orange hummus made with carrots instead of garbanzo beans is slightly sweet and a pretty shade of orange. Roasting the carrots really makes for a rich and satisfying dip and this Carrot Hummus is perfect for dippers or spreading on a wrap.

Ingredients

• 1 pound carrots, peeled and cut into 1/2 inch pieces
• Olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 3 tablespoons Tahini
• 1 lime, juiced
• 5 tablespoons water

Instructions

1. Preheat oven to 400 degrees F. On a baking sheet, toss carrots in olive oil, cumin, salt and pepper. Roast until the carrots are tender, stirring halfway through, about 25 minutes. Let cool.
2. Add roasted carrots, garlic powder, Tahini, lime juice and water to a food processor. Pulse until smooth. Slowly add 2-3 tablespoons of olive oil with the food processor running slowly.
3. Serve with carrots, bell peppers, pretzels, or pita chips.

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