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Roasted Carrot Hummus

15 medium-sized carrots, peeled and cut into 1-inch pieces
3 cloves garlic, peeled and left whole
2 Tbsp. plus ½ cup extra-virgin olive oil
Kosher salt
1 (15 oz.) can chickpeas, drained and rinsed
2 Tbsp. lemon juice
2 Tbsp. water
1-2 Tbsp. The Spice Hunter Spicy Garlic Global Fusion Rub, plus more to taste

Preheat the oven to 425⁰F. On a rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and ½ teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 30 minutes. Remove from the oven and cool to room temperature. Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, water, ½ cup olive oil, Global Fusion Rub and ¼ teaspoon salt. Puree until smooth and an even, pale orange. Serve with tortilla chips or root vegetable chips for dipping.