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!
- Serves:4
- 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 Collagen Peptides
- 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.
