Hippity-hop to it! You better grab yourself a crunchy veggie and dip it into Bunny’s Favorite Hummus before it hops away! This creamy, spicy, carrot-infused, homemade spread will have you snackin’ into your “hop-pily” ever after. It’s no wonder those cute and fluffy hippity-hoppers love it so much! Trust us, “no bunny” will ever be sad when Bunny’s Favorite Hummus jumps onto the table!
Ingredients
For the hummus:
- 1 cup carrots, chopped
- 3 cloves, garlic
- 3 tablespoons olive oil, plus more, to taste, divided
- 1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 tablespoon water
- 1 teaspoon hot pepper sauce, plus more, to taste, divided
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/4 cup sunflower kernels
For serving:
- assorted fresh vegetables, to taste
- pita wedges, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Place the carrots and the garlic in a rimmed baking sheet.
Step 3 –Drizzle the veggies with 2 tablespoons of the oil and toss to coat.
Step 4 –Roast the carrots and the garlic until the carrots are soft, about 15-20 minutes.
Step 5 –Let the carrots and garlic cool on a wire rack.
Step 6 –Transfer the cooled carrots and garlic to a food processor.
Step 7 –Add the garbanzo beans, the lemon juice, the tahini, the water, 1 teaspoon of the hot sauce, the salt, the turmeric, the cumin, and the cayenne pepper to the carrot mixture and process, while adding the remaining oil, until the hummus reaches the desired consistency.
Step 8 –Transfer the hummus to a serving dish and drizzle with the extra oil and the hot sauce, to taste.
Step 9 –Top the hummus with the sunflower kernels.
Step 10 –Serve the hummus warm or chilled with the assorted vegetables and the pita wedges.
