1 cup baby carrots**
3 cloves whole garlic, peeled (or 1 1/2 teaspoons minced garlic)
2 tablespoons and 1/2 cup extra-virgin olive oil, divided
3/4 teaspoon salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper or red pepper flakes (optional)
Root vegetable chips, pita chips, celery sticks, tortilla strips, toast points
Preheat the oven to 425 degrees F.
On a rimmed baking pan, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are soft, about 15 minutes. Remove from the oven and let cool.
Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne pepper or red pepper flakes, and 1/4 teaspoon salt. Puree until smooth and has an even color overall. If the hummus is too dry, add water a tablespoon at a time and blend until the consistency you want.
Make sure to taste the hummus at this point and see if you want to adjust it with additional salt or seasonings.
Serve with root vegetable chips, pita chips, tortilla strips, celery sticks, or toast points for dipping.
**You can use 8 ounces carrots that have been peeled and cut into 1-inch strips.