Hummus de zanahoria asada y garbanzos

Ingredientes

• 5 carrots, sliced into 2 inch pieces
• 1 can chickpeas, with liquid
• 6 Tb olive oil, divided
• 1⁄4 cup tahini
• 3 Tbs lemon juice
• 2 garlic cloves, minced
• 1 Tbs cumin seeds
• 1 Tbs caraway seeds
• 1 Tbs whole coriander seeds
• 1 tsp salt
• 1⁄4 tsp pepper
• 2 chili's from a can of chipotle peppers chopped, with 2 Tbs of their sauce
• 3 Tbs sunflower seeds
• 2 Tbs honey

Preparación

1. 1

   --- Directions ---

2. 2

   Preheat oven to 400 degrees.

3. 3

   Toss carrots in 1 Tbs olive oil.

4. 4

   Roast for 35 minutes or until tender.

5. 5

   Place caraway, coriander and cumin seeds in a fry pan. Toast while constantly swirling pan for just a few minutes until fragrant and looking just a bit toasted.

6. 6

   Grind seeds in a coffee grinder, spice mill, blender or pound with a mortar and pestle.

7. 7

   Place carrots, 1⁄2 of the toasted spices (11⁄2 Tbs), chickpeas and liquid, 4 Tbs olive oil, lemon juice, salt and pepper in a blender. Blend until smooth.

8. 8

   Toast the sunflower seeds for 1 minute in pan. Add the honey, stir for one minute, being careful not to let burn.

9. 9

   Place hummus in serving bowl. Toss the remaining spices with the chili's. Place chili's on top of hummus. Sprinkle sunflower seeds.