Gluten Free Magazine

Serves 8

1 pound carrots, peeled, chopped into 1 inch pieces

2 teaspoons extra virgin olive oil

 

1 (14 oz) can garbanzo beans, rinsed and drained

¼ C tahini

Juice of half lemon

1 clove garlic, minced

2 T extra virgin olive oil

1 tsp grated orange zest

½ tsp ground cumin

½ tsp salt

 

Preheat oven to 400°F. Toss carrots with 2 teaspoons olive oil and place them on a baking sheet. Roast in preheated oven until tender and beginning to darken, about 30-40 minutes. Remove from oven and let cool.

Place roasted carrots, garbanzo beans, tahini, lemon juice, garlic, olive oil, orange zest, cumin and salt in a food processor and blend until smooth.

Serve with fresh vegetables, rice chips, etc. Also makes a great spread for a veggie wrap.