Carrot hummus with pita bread

Step 1/4

• 4 carrots
• 1 clove garlic
• 4 tbsp olive oil
• 1 tsp cumin

• baking sheet
• oven
• vegetable peeler
• rubber spatula
• cutting board
• knife
• large mixing bowl
• parchment paper (optional)

Preheat oven to 200°C/400°F and line a baking sheet with parchment paper, if needed. Peel carrots and roughy dice. Add to a large mixing bowl along with garlic, olive oil, and cumin and stir to coat.

Step 2/4

Add carrot mixture to the prepared baking sheet, transfer to oven, and roast for approx. 20 min. at 200°C/400°F until carrots are tender.

Step 3/4

• 250 g chickpeas (canned)
• ½ lemon (juice and zest)
• 1 tsp paprika
• salt
• pepper

• food processor

Drain chickpeas and reserve the liquid. Transfer carrot mixture, chickpeas, lemon juice, lemon zest, and paprika powder to a food processor and blend until creamy. Add reserved liquid from chickpeas, a little at a time while blending, until smooth and silky in texture. Season with salt and pepper to taste.