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  • Makes 2 cups
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Spiced, pan-roasted carrots kick up the flavor of this ultra-creamy spread. Serve it with crudités or as a spread on wraps and sandwiches. Looking for more easy hummus recipes? Try Curried Acorn Squash Hummus and Sonoran Desert Tepary Bean Hummus. 

By Darshana Thacker,

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Ingredients

  • 2 medium carrots, sliced
  • 1½ teaspoons onion powder
  • 1½ teaspoons curry powder
  • 1 clove garlic, minced
  • 1 15-ounce can chickpeas, rinsed and drained
  • 3 tablespoons lime juice
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon finely chopped fresh cilantro

Instructions

  1. In a skillet bring the first four ingredients (through garlic) and ¼ cup water to simmering. Cook, covered, over medium-low 10 minutes or until carrots are tender.
  2. Transfer carrot mixture to a blender or food processor. Add chickpeas and lime juice. Cover and blend or process until smooth. Season with salt and pepper. Add cilantro; cover and pulse until just combined.
  3. Chill, covered, until ready to serve.
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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