Moroccan Carrot Hummus

Ingredients
One cup of cooked chickpeas
1 1/3 cups of roasted carrots
Three tbsp of tahini
1/4 of a cup of lemon juice
2 tsp of lemon zest
1/4 of a cup of water
1/4 of a cup of chickpea water (left over from can)
1-2 tbsp of oil
One tsp of cinnamon
Two tsp of cumin
One tsp of coconut sugar
Two to three tsp of pink salt
Pinch of cayenne
Pinch of black pepper
Couple springs of fresh oregano .
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Directions
Pre-heat oven at 4 hundred F

As the oven pre-heats, in a medium sized bowl mix carrots (chopped or whole) your oil, 1 tsp of cumin, One tsp of cinnamon, pinch of cayenne, 1 tsp of coconut sugar, and fresh oregano. Bake for 25 to 30 minutes.

Then add everything else to the blender, chickpeas, tahini, lemon juice, water, chickpea water, salt, black pepper, 1 tsp of cumin, roasted carrots, lemon zest, and a bit more fresh oregano. Blend until super creamy. May last Six days in the fridge.

Source
edgarraw

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