Roasted Carrot Hummus with Chile Crunch
Ingredients
- 5 large carrots, peeled and cut into slices 1/2 inch (12 mm) thick
- 2 garlic cloves, peeled
- 1 Tbs. extra-virgin olive oil
- Salt
- 1 can (15 oz./470 g) chickpeas
- 1/2 cup (5 oz./155 g) tahini
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 Tbs. grated lemon zest
- 3 Tbs. fresh lemon juice
- 1 Tbs. ground ginger
- 1 tsp. ground cumin
- 1 Tbs. seeded and chopped jalapeño chile
- 2 Tbs. chile crunch oil
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