Inspiration Guide

19ninjakitchen.com
DIRECTIONS
1. Preheat oven to 400°F. Place carrots on
a baking sheet and toss with 1 tablespoon
olive oil, cumin, salt, and pepper. Place
the carrots in the oven and cook for
20 minutes, rotating tray and flipping
carrots halfway through. When cooking
is complete, let carrots cool completely
before making hummus.
2. When the carrots are cooled, prepare
the hummus. Install the chopping blade
in the XL Precision Processor® Bowl.
Add carrots and remaining ingredients,
then install lid. Select PUREE.
3. When processing is complete, transfer
hummus to an airtight container and store
in the refrigerator for up to two weeks.
INGREDIENTS
4 large carrots, trimmed, cut in quarters
1
/2 cup + 1 tablespoon extra-virgin olive oil
1 teaspoon cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 cans (15.5 ounces) chickpeas, drained, rinsed
1
/4 cup tahini
2 tablespoons lemon juice
3 cloves garlic, peeled
ROASTED CARROT HUMMUS
PREP: 30 MINUTES
COOK: 20 MINUTES
MAKES: 5–6 SERVINGS
TIP For another vibrant hummus option, use purple carrots.
CHOPPING
BLADE