Carrot & Turmeric Hummus

Serves 4-6

Ingredients:

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

Garnish:

Pistachios, chopped

Gil’s Double Garlic Extra Virgin Olive Oil for drizzling

Fresh Cilantro, chopped

Toasted pita or naan for dipping

Instructions:

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.