- carrots (I prefer multi color carrots)
- salt + pepper
- 1 1/2 tsp cinnamon
- 2 tbsp oil
- 1 cup (hydrated) chickpeas
- 15 oz pumpkin puree
- 1 1/2 tbsp honey
- 1 to 2 garlic cloves, grated
- 1 1/2 inches fresh ginger, grated
Preheat oven to 450. Slice the tops off the carrots and then slice into quarters. Place on an even layer on a sheet pan covered with parchment paper (makes for easier cleanup). Drizzle with olive oil - not too much or they will get soggy instead of crispy. Season with salt and pepper. Pop them in the oven for about 10-12 minutes, or until crispy.
Put chickpeas, pumpkin puree, honey, cinnamon, oil, garlic and ginger in the blender and blend until thick and creamy. If hummus is too thick, add a little water (not oil) to thin it out.
- Tags: Recipe