Name: Carrot Lentil Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups carrots, peeled and cut into 2-inch pieces; 1 Tbsp olive oil; ½ cup red lentils; ⅔ cup tahini; ½ cup olive oil; ¼ cup lemon juice; ½ cup fresh cilantro; 2 cloves garlic (about 2 tsp minced); 1 tsp kosher salt; 1 tsp ground cumin; 1 tsp smoked paprika; Garnishes: ¼ cup toasted walnut pieces, chopped cilantro

Ingredients

Units Scale

4 cups carrots, peeled and cut into 2-inch pieces
1 Tbsp olive oil
1/2 cup red lentils
2/3 cup tahini
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup fresh cilantro
2 cloves garlic (about 2 tsp minced)
1 tsp kosher salt
1 tsp ground cumin
1 tsp smoked paprika
Garnishes: 1/4 cup toasted walnut pieces, chopped cilantro

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Instructions

Preheat the oven to 400F/204C. Lightly grease a rimmed baking sheet or line with parchment. Toss the carrots with 1 tablespoon oil and dump on the prepared baking sheet. Roast for 30 minutes until tender. Pieces should be easily pierced with a fork.
While the carrots roast, bring 2-ish cups of water to boil in a saucepan. Add the rinsed lentils, reduce the heat to a medium simmer, and cook uncovered for 15 minutes or until tender. Drain excess water using a fine mesh strainer.
Dump the roasted carrots, cooked lentils, and all the remaining ingredients (except garnishes) into a blender or food processor. Blitz for a minute or two until everything is smooth. Taste and adjust seasonings. Add a little water if you want a looser consistency.
Scrape the hummus into a bowl or onto a serving platter. Garnish with toasted walnuts, cilantro, and a drizzle of olive oil. Store any leftovers covered in the fridge for up to one week.