If you are tired of plain chickpea hummus, try switching it up! The caramelized onions and carrots give this hummus a surprising sweetness. The color is warm and inviting, the ingredients are wholesome and you will never have to buy store bought hummus ever again! This recipe is vegetarian, gluten-free, and dairy-free!
2 cups carrots (diced medium)
2 medium yellow onions (quartered)
5 Tbs. olive oil (divided)
One 15 oz. can unsalted garbanzo beans (chickpeas)
1/4 cup fresh lemon juice
1/2 tsp. smoked paprika
1/2 tsp. maple syrup
1/2 tsp. sea salt
1/4 tsp. black pepper
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Toss the cut carrots and onions with 1 tablespoon olive oil and a pinch of salt and pepper, and then spread them in an even layer on a baking sheet. Roast for 30 minutes or until golden brown, flipping halfway through.
When the vegetables are done roasting, allow them to cool. Then add them into a food processor along with the remaining olive oil, garbanzo beans (chickpeas), lemon juice, paprika, maple syrup, salt and pepper.
Serve at room temperature with seeded crackers or vegetables and a drizzle of olive oil and pinch of pepper. Or refrigerate in an airtight container for a few days or until ready to eat.
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