Description
Revitalize your dinner with this Roasted Carrot and Lentil Salad Hummus, a delightful fusion of earthy roasted carrots and protein-packed lentils blended into a creamy dip. Bursting with flavor, this nutritious hummus is perfect for casual gatherings or weeknight meals. Serve it alongside pita bread or fresh veggies to impress your guests while ensuring a healthy dining experience.
Ingredients
Scale
- 2 cups carrots, chopped
- 1 cup green or brown lentils, rinsed
- 1/4 cup tahini
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss chopped carrots with olive oil, salt, pepper, and cumin on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a saucepan, combine rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until tender.
- In a food processor, blend roasted carrots, cooked lentils, tahini, garlic, lemon juice, olive oil, cumin, salt, and pepper until smooth.
- Adjust seasoning to taste and chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 1/3 cup (80g)
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg