Roasted Carrot Hummus

Roasted Carrot Hummus

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Ingredients:
  • 5-6 large carrots, peeled and cut into 1inch pieces
  • 2 tbsp oil
  • 1 tsp turmeric
  • 1 tsp salt
  • pepper to taste
  • 1/2 cup Ripple Original Milk (plus more depending on desired thickness)
  • 3 heaping tbsp tahini
  • 3 tbsp olive oil
  • 2 tsp salt
  • fresh ground black pepper to taste
  • 1/2 tsp cayenne, optional for spice
Directions:
  1. Preheat oven to 425 and line a baking sheet with foil.
  2. Toss the carrots in oil, turmeric, salt and pepper.
  3. Transfer to baking sheet and cook for 30-40 minutes or until the carrots can be easily pierced with a fork.
  4. Remove from the oven and transfer to a food processor.
  5. Add all remaining ingredients and blend until smooth and creamy.
  6. Add additional milk 1 tbsp at a time until your desired texture is reached.
  7. Serve with veggies and crackers.

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