No Bean Moroccan Spiced Hummus
Author: 
Serves: 2½ cups
 
Ingredients
  • 1 lb baby carrots, or full size carrots peeled and chopped into 1" chunks
  • 3 whole cloves of garlic
  • 4 Tbsp extra virgin olive oil, divided
  • ½ cup raw sunflower seeds
  • ¼ cup tahini
  • 2 Tbs fresh lemon juice + zest
  • ¼ cup water
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp ground coriander
  • ¼ tsp ground cayenne
  • ¼ tsp ground allspice
  • ⅛ tsp ground cloves
Instructions
  1. Preheat the oven to 425°F.
  2. Line a baking sheet with parchment and toss the carrots and whole garlic cloves with 2 tablespoons of olive oil.
  3. Roast until the carrots are tender and lightly browned, 18 to 20 minutes, stirring halfway through cooking.
  4. In a food processor, combine the roasted veggies with the remaining ingredients. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Blend until smooth, scraping the sides down as necessary.
  5. Taste and adjust seasonings if necessary. If hummus is too thick it can be thinned out with a little more water or oil.
Recipe by Bistro OneSix at https://bistroonesix.com/no-bean-spiced-carrot-hummus/