Roasted Carrot Rosemary Hummus

Roasted Carrot Rosemary Hummus

3

8 medium carrots, scrubbed

2 heads garlic

1 large yellow onion

3 1/4 cups of cooked cannellini beans 

1/3 cup olive oil, plus extra for oil roasting 

1 1/2 tablespoon fresh rosemary

1 1/2 teaspoons sea salt

1/2 teaspoon black pepper, freshly ground

dash of cayenne

dash of smoked paprika 

1. Preheat oven to 375°F.

2. Cut garlic heads in half, drizzle with oil and wrap in foil.

3. Chop carrots into 1″ pieces and quarter the onion, then lightly coat with oil.

4. Roast everything on a sheet pan for 45-50 minutes until carrots and onions are tender and browned and the garlic cloves are soft and can be easily squeezed out.

5. In a food processor, puree roasted veggies with the beans, slowly pouring in the oil to reach desired consistency.

6. It may take about 5-10 minutes to get a smooth hummus.

7. Add rosemary, salt, pepper, cayenne, and smoked paprika.

8. Give the mixture another whirl for a minute or so.