Roasted Carrot & Turmeric Hummus with Crispy Lavosh
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Serves: 4
 
Ingredients
  • 5 medium carrots, peeled
  • 2½ Tbsp good quality olive oil, divided
  • ½ C garbanzo beans, drained and rinsed
  • 2 Tbsp tahini
  • 1 clove garlic
  • 1 tsp turmeric
  • ½ medium lemon, juiced
  • 2 pieces lavosh
  • kosher salt & cracked pepper
Instructions
  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Drizzle 1 tsp olive oil over carrots and toss to coat. Sprinkle with kosher salt. Roast for 30 minutes, remove from oven and allow to cool.
  2. Turn oven down to 400 degrees. Brush lavosh with 1 tsp olive oil. Sprinkle with S&P. Place directly on oven rack for 4 minutes. Remove from oven and break into chip-size pieces. Set aside to serve with the hummus.
  3. Add roasted carrots to a food processor and pulse until smooth. Add garbanzo beans, tahini, garlic, turmeric, lemon juice and remaining 2 Tbsp olive oil. Pulse until completely incorporated and smooth. Season with S&P to taste.
  4. Serve alongside crisly lavish. Drizzle hummus with additional olive oil if desired.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/roasted-carrot-turmeric-hummus-crispy-lavosh/