Gluten Free Magazine
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.