Roasted Carrot Hummus
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:
- Preheat oven to 425 and line a baking sheet with foil.
- Toss the carrots in oil, turmeric, salt and pepper.
- Transfer to baking sheet and cook for 30-40 minutes or until the carrots can be easily pierced with a fork.
- Remove from the oven and transfer to a food processor.
- Add all remaining ingredients and blend until smooth and creamy.
- Add additional milk 1 tbsp at a time until your desired texture is reached.
- Serve with veggies and crackers.
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