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  • Writer's picture@LaurenPalmeri

Rainbow Carrot and Beet Hummus

1 large clove garlic

1/2 cup tahini

Juice of a lemon

1/2 tsp salt

1 cup roasted carrots and beets (see below)

1 can chickpeas, drained and rinsed with warm water

1/4 cup olive oil

With the food processor running, open the top where you normally add liquid and drop in the garlic, to finely chop. Stop machine, remove top and add tahini, 2 Tbsp cold water, lemon juice and salt. Process until smooth. Add vegetables and process until smooth. Lastly, add chickpeas and stream in olive oil while the machine is running. Process until smooth and season to taste with s&p. Serve with more carrots, radishes and pita. Garnish with a drizzle of olive oil and black sesame seeds.

Note: to roast vegetables, cut into 1-inch pieces, drizzle with oil, season with S&P and roast at 425F until slightly charred and fork-tender, about 15 minutes.

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