Serves 4-6
Ingredients:
1 cup carrots, peeled and sliced
2 tablespoons Gil’s Double Garlic Extra Virgin Olive Oil, divided
1 cup cooked chickpeas
1 garlic clove, peeled
2 teaspoons ground turmeric
1/4 cup tahini
1 tablespoon lemon juice
1 tablespoon chicken or vegetable broth
San Fran Sea Salt to taste
Garnish:
Pistachios, chopped
Gil’s Double Garlic Extra Virgin Olive Oil for drizzling
Fresh Cilantro, chopped
Toasted pita or naan for dipping
Instructions:
Preheat oven to 425°F, sprinkle sliced carrots on baking sheet, and drizzle with 1 tablespoons olive oil. Roast for 10-15 minutes or until the carrots are tender.
Place the carrots, chickpeas, garlic, turmeric, tahini, lemon juice, and broth in a food processor, pulse until smooth. If your hummus is too thick, add a tablespoon or two of chicken or vegetable broth until desired consistency is reached. Season to taste with salt and garnish with chopped pistachios, olive oil, and cilantro.
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