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Pumpkin Hummus With Carrot Fries

  • 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. 


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