Moroccan-Spiced Roasted Carrot Hummus

This yummy recipe is from www.Kitchn.com. Warm fall spices and sweet, creamy roasted carrots. I consider 1/4 cup to be a serving.

• Ready In: 30 mins
• Serves: 14
• Yields: 3 1/2 cups

Ingredients

• 1  lb carrot, chopped into 1-inch chunks
• 3  whole garlic cloves, peels left on
• 4  tablespoons extra virgin olive oil, divided
• 1 1⁄2 cups  cooked chickpeas, rinsed and drained if from a can
• 1⁄4 cup tahini
• 2  tablespoons fresh lemon juice
• 1⁄4 cup water, more to thin if necessary
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground coriander
• 1⁄4 teaspoon ground cayenne pepper
• 1⁄4 teaspoon ground allspice
• 1⁄8 teaspoon ground cloves
• 1⁄4 cup fresh cilantro, minced, to serve

Directions

1. Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes.
2. In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.