Delicious Roasted Carrot Hummus With A Twist: Carrot Top Pesto!

Let’s transform the humble carrot into an extraordinary appetizer! Learn how to roast carrots to caramelized perfection for a creamy hummus base, then create a delightful pesto using the carrot tops you might otherwise discard. Get ready for a taste sensation that’s both delicious and unexpected!

=== 🍽🍸🥩 RECIPE ===
Roasted Carrot Hummus:
16 ounces (454g) Carrots, cut into chunks
15 ounce (425g) can chick peas, drained
3 cloves garlic
2 tablespoons tahini
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Juice of 1 lemon
4 ounces (120ml) extra virgin olive oil
2 tablespoons regular olive oil
Salt & Pepper

Preheat oven to 400°F (200°C).

Spread the carrots and garlic on a sheet pan. Drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
Roast for 25 minutes, until softened, but not too caramelized. Remove from the oven and let cool.

Once cooled, place the carrots into a food processor. Remove the skins from the garlic and add to the processor. Then add the chick peas, tahini, ground coriander, ground cumin, lemon juice and salt & pepper.

Process until smooth, scraping down the bowl as needed. Then with the processor running, drizzle in the olive oil. Taste for seasoning. Place in an air tight container and refrigerate.

Carrot Top Pesto:

Combine the carrot tops, garlic, walnuts and parmesan, in a food processor. Season with Salt & Pepper.
Process until smooth, scraping down the bowl as needed. With the processor running, drizzle in the olive oil.
Taste for seasoning, and adjust with salt and pepper as needed.

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