Roasted Chickpea and Carrot Hummus recipes

Ingredients

• 3 cans (15 ounces) garbanzo beans, drained and rinsed
• 3 large carrots, peeled and chopped into chunks
• 2 tablespoons olive oil, plus extra for drizzling and/or thinning
• 1½ teaspoons ground coriander
• 1½ teaspoons ground smoked cumin
• 1 teaspoon garlic powder
• 1 can (15 ounces) artichoke hearts, drained
• 2½ cup water
• 3 tablespoons tahini sauce
• 1½ teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

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