Roasted Carrot Hummus with Hand-Cut Pita Chips
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Roasting brings out the sweetness in most vegetables and carrots are no exception. In culinary matrimony, carrots + cumin + orange = true love. Throw in some garlic, chickpeas, tahini, and cilantro and you have Roasted Carrot Hummus!
Recipe type: Appetizer
Serves: 6-8
  • 3-4 carrots, roughly chopped
  • 3 cloves garlic, halved
  • 1 shallot, sliced
  • 1 jalapeño, halved
  • 2 tablespoons olive oil, divided
  • kosher salt and freshly ground black peppercorns, as desired
  • 4 (8-inch) pita bread rounds
  • ¾ cup canned chickpeas (garbanzo beans), reserve liquid
  • ¼ cup tahini paste
  • ¼ cup orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon cumin
  • ½ cup cilantro leaves
  1. Heat oven to 400 degrees F. Toss the carrots, garlic, shallots, and jalapeño with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes or until lightly browned and tender.
  2. Reduce oven temperature to 350 degrees F. Separate each pita bread round to yield 2 thin rounds from each. Stack the rounds, cut in half, and cut each half into fourths to form triangular wedges. Spread the wedges smooth side down on a large baking sheet and brush with remaining 1 tablespoon olive oil. Bake 8-10 minutes or until golden brown. Flip the chips so the smooth side is up and bake 5 minutes longer or until brown and crispy.
  3. In the bowl of a food processor fitted with a metal blade, add 1 cup of the roasted roasted carrots and the roasted garlic, shallot, and jalapeño. Add the chickpeas and ¼ cup reserved liquid, tahini paste, orange juice and zest, cumin, and cilantro. Process until smooth or desired consistency. Serve with warm pita chips and enjoy!
Add additional liquid (orange juice or reserved chickpea liquid) to attain desired consistency.

If you like thicker pita chips, don't separate the pita rounds.
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