Carrot Hummus

Steam the orange carrots until crisp tender, about 6 – 8 minutes.
Preheat the oven to 425 degrees.
In the meantime, pulse the rainbow carrots in a food processor until chopped small,
about 1/3″ pieces. Spead them on a sheet pan with a silpat liner or parchment paper.
Roast in the oven until nicely roasted, about 10 – 12 minutes. Cool.

Place the steamed carrots and the drained garbanzo beans in a food processor with the tahini, garlic,
carrot juice and sea salt. Process until very smooth.
Place in a bowl, add the roasted carrot pieces and stir.
Fold in 2 T. of extra virgin olive oil. Taste for salt, add more carrot juice to thin if desired.

Serving Suggestions:
Serve with pita crisps or your favorite bread.
Top endive spears or cucumber slices (or cups) with the hummus.
Sprinkle with your favorite chopped herb.
Top with micro greens for a special touch.

In Photo: I rolled my homemade whole-grain naan bread thinly, and cut out 2 ” circles.
In a seasoned cast iron skillet, I cooked each circle until blistered and cooked through.
See Linked Recipe below.

* One 15 ounce can of garbanzo beans yields about one cup.
Alternately, soak 1/3 cup of dry garbanzo beans in cold water. Let stand over night.
Drain and cook in cool water just to cover until tender.