ROASTED CARROT HUMMUS & CARROT TOP PESTO

ROASTED CARROT HUMMUS

Ingredients:

  • 3 medium/large roasted carrots, roughly chopped

  • 1.5 cup cooked garbanzo beans

  • 2 garlic cloves, peeled

  • 1/4 cup high-quality extra virgin olive oil

  • 2 tbsp fresh lemon juice

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 1/2 tsp mineral salt

  • Black pepper, to taste

  • Water, to thin

Prep:

  1. Preheat over to 410 F
  2. Add carrots to a lined tray and bake 25 - 30 minutes, or until golden and cooked through. Remove and allow to cool completely.
  3. Once carrots are cooled, add all ingredients to a food processor and pulse until well combined, stopping to scrape down the sides as needed. If the hummus is too thick, add some water or extra olive oil a tablespoon at a time until the desired consistency is gained.
  4. Taste the hummus and add a little extra salt and/or pepper if needed.

CARROT TOP PESTO

Ingredients:

  • 1.5 cups carrot greens, roughly chopped

  • 1/4 cup shelled pistachios

  • 1 garlic clove

  • 1 tbsp fresh lemon juice

  • 1/4 - 1/3 cup extra virgin olive oil

  • 1/2 tsp raw honey

  • 1/4 cup grated parmesan OR nutritional yeast (to keep dairy-free)

  • Mineral salt and black pepper, to taste

Prep:

  1. Add all ingredients to a food processor or high-speed blender and pulse until well combined, stopping to scrape down the sides as needed. If the pesto is too thick, add more extra olive oil a tablespoon at a time until the desired consistency is gained.
  2. Be careful not to over-process - the consistency should be chunky.
  3. Taste the pesto and adjust seasonings to taste. If too bitter for your preference, add more honey.