Loaded Hummus

Name: Loaded Hummus
Cook time: 30 min
Yield: 4 servings
Ingredients: 4 medium carrots (cut in half and then cut into quarters); 1 can chickpeas (drained, rinsed, and dried); 4 peeled and quartered shallots; 0.25 cup olive oil; 1 tbsp Aleppo pepper; 1 tsp cumin; 1 tsp garlic powder; sprinkle cinnamon; salt and pepper; 1 can chickpeas (drained and rinsed); 0.5 tsp baking soda; 3 garlic cloves (to 4); 2 tbsp lemon juice (juice of 1 lemon); 0.5 cup tahini; salt

This might be the most delicious hummus I’ve ever had. The creamy, dreamy texture combined with the roasted carrots and shallots, crispy chickpeas, and feta is not to be missed, and is the perfect elevated dip to serve this upcoming holiday season.

Yield4 servings

Cook time30 minutes

Ingredients

For the roasted carrots

For the hummus

Directions

1
Place your chickpeas and baking soda in a medium saucepan and cover with water. Bring to a boil and cook for 20 minutes, until chickpeas can easily be smushed between your fingers. Let cool for at least 10 minutes or in the fridge for a few hours.
2
Add your cooked chickpeas to a high-speed blender or food processor along with the rest of your ingredients and 2 cubes of ice. Blend, adding ice water as needed to loosen it up and achieve your desired consistency. Taste and adjust seasoning, if needed.
3
Preheat oven to 415. Place your carrots, chickpeas, and shallots on a baking sheet, and mix with oil and spices. Use your hands to make sure everything is evenly coated. Bake for 25-30 minutes, tossing every 10 or so minutes, until carrots are cooked through and starting to caramelize and chickpeas are crispy.
4
Spread your hummus on a plate. Top with roasted veggies, feta, herbs, and olive oil. Serve with your favorite bread for dipping and scooping.

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