28 Feb EVOO Roasted Carrot Hummus
Heat oven to 350 degrees
Scrub and top 5 medium sized carrots and place on a sheet pan or in a cast iron skillet with 1/2 cup of Durant Frantoio EVOO. Sprinkle with a pinch of sea salt (Durant Fleur de Sel) and roast for approximately one hour, or until the carrots are browned and soft.
In a food processor, add the warm, cooked carrots with the chopped garlic, lemon juice, tahini and a pinch of Durant Fleur de Sel and purée until smooth.
Add the cooked chickpeas and continue to purée until very smooth
Slowly incorporate the carrot roasting olive oil and a few ounces of water until desired consistency.
Season to your liking with more Fleur de Sel.
Transfer to a shallow bowl and garnish with more Durant Frantoio EVOO and toasted sesame seeds to enjoy now or refrigerate for up to 10 days to enjoy later. Serve with your favorite vegetables, crackers and/or bread!
Ingredients
Directions
Heat oven to 350 degrees
Scrub and top 5 medium sized carrots and place on a sheet pan or in a cast iron skillet with 1/2 cup of Durant Frantoio EVOO. Sprinkle with a pinch of sea salt (Durant Fleur de Sel) and roast for approximately one hour, or until the carrots are browned and soft.
In a food processor, add the warm, cooked carrots with the chopped garlic, lemon juice, tahini and a pinch of Durant Fleur de Sel and purée until smooth.
Add the cooked chickpeas and continue to purée until very smooth
Slowly incorporate the carrot roasting olive oil and a few ounces of water until desired consistency.
Season to your liking with more Fleur de Sel.
Transfer to a shallow bowl and garnish with more Durant Frantoio EVOO and toasted sesame seeds to enjoy now or refrigerate for up to 10 days to enjoy later. Serve with your favorite vegetables, crackers and/or bread!