Roast the Carrots

The recipes posted here are very simple, with no hard & fast rule, as I love to cook a variety but with ease. My dishes are such that it is nutritious & easy to cook. Of course one can always change the ingredients according to one's taste & availability. Do let me know which type of recipes are preferred, or in case you've any queries too. Feel free to comment.
Roast the Carrots

Smooth and Creamy – for the silkiest texture, blend the hummus for longer than you think. If it’s too thick, add a little warm water or extra olive oil until it reaches your desired consistency.
Ingredients
Preparations
Preheat your oven to 400°F (200°C). Peel and chop 3-4 medium carrots into chunks. Toss them with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until soft and slightly caramelized.
In a food processor, combine chickpeas, roasted carrots, garlic, tahini, remaining 2 tablespoons olive oil, lemon juice, cumin, and smoked paprika. Process until smooth and creamy. Season with salt and black pepper to taste, adjusting seasoning as needed.
Transfer carrot hummus to a serving bowl. Optionally, drizzle with additional olive oil and sprinkle with smoked paprika before serving.
Serve with pita bread, vegetables, or crackers for dipping.
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