Carrot & Turmeric Hummus
1 cup carrots, peeled and sliced
2 tablespoons Gil’s Double Garlic Extra Virgin Olive Oil, divided
1 cup cooked chickpeas
1 garlic clove, peeled
2 teaspoons ground turmeric
1/4 cup tahini
1 tablespoon lemon juice
1 tablespoon chicken or vegetable broth
San Fran Sea Salt to taste
Gil’s Double Garlic Extra Virgin Olive Oil for drizzling
Fresh Cilantro, chopped
Toasted pita or naan for dipping
Preheat oven to 425°F, sprinkle sliced carrots on baking sheet, and drizzle with 1 tablespoons olive oil. Roast for 10-15 minutes or until the carrots are tender.
Place the carrots, chickpeas, garlic, turmeric, tahini, lemon juice, and broth in a food processor, pulse until smooth. If your hummus is too thick, add a tablespoon or two of chicken or vegetable broth until desired consistency is reached. Season to taste with salt and garnish with chopped pistachios, olive oil, and cilantro.