Roasted Carrot Rosemary Hummus

Roasted Carrot Rosemary Hummus

This easy-to-make hummus recipe uses roasted carrots for an extra boost of vitamin A, while the rosemary adds an interesting depth to the flavor. With a little lemon juice to add some tang and a gorgeous vibrant color this protein-packed side dish will keep your guests coming back for more!

  1. Serves:4
  2. Time:25 minutes

Ingredients

  • 3 medium carrots, peeled and chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • Sea salt, to taste
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/3 cup Great Lakes Gelatin Collagen Hydrolysate
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh rosemary
  • 1 teaspoon ground cumin
  • 1 garlic clove, sliced
  • Directions

  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  • Toss the carrots with 1 tablespoon of olive oil and a pinch of salt. Spread out on the baking sheet. Roast for about 20 minutes or until tender when pierced with a knife. Set aside to cool.
  • Add the cooled carrots to a food processor fitted with the steel blade along with the remaining 1 tablespoon olive oil, chickpeas, collagen, tahini, lemon juice, rosemary, cumin, and garlic. Puree until smooth, stopping as needed to scrape down the sides of the bowl with a rubber spatula. Season to taste with salt.
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