Dip your fall harvest into some Fall Hummus! When you have too many veggies, and you don’t know what to do with them, you start to get creative with how you eat them. Well, count this savory, tangy app as solution number one! Serve your cornucopia of nourishing bites with this smooth, creamy spread. To ensure you celebrate the season and the victory of reaping so many tasty crops, it’s infused with a bit of spicy cinnamon before serving. Get ready for the most exciting snack of the year! Fall Hummus is here to honor you and all your hard work!
Ingredients
- 2 pounds carrots, peeled and sliced
- 2 tablespoons olive oil, plus more as needed and divided
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1/2 teaspoon sea salt
- fresh ground black pepper, to taste
- garlic, optional, to taste and minced
- 4 cinnamon sticks
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –On a baking sheet, add the carrots and drizzle with 1 tablespoon of the olive oil.
Step 3 –Bake the carrots until well-roasted and slightly browned, about 30-35 minutes.
Step 4 –Add the roasted carrots, the tahini, the lemon juice, the remaining olive oil, the salt, the pepper, and the garlic to a food processor or high-speed blender and process until very smooth, about 3-5 minutes.
Step 5 –Taste the hummus and adjust the salt and the lemon juice to taste. If the consistency is thicker than preferred, add more of the olive oil.
Step 6 –Add the hummus to a container and place the cinnamon sticks along the top so that it infuses the hummus with flavor.
Step 7 –Chill the hummus in the fridge until completely cooled.
Step 8 –Discard the cinnamon sticks and stir the cooled hummus well.
Step 9 –Serve.