Flatbread with Roasted Carrot & Red Pepper Hummus
Flatbread with Roasted Carrot & Red Pepper Hummus
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PREP: 30 min | COOK: 10 min | SERVINGS: 2
INGREDIENTS
INGREDIENTS
HUMMUS
5 large carrots, peeled
1 red bell pepper, halved
1 head of garlic, sliced in half lengthwise
2 teaspoon paprika
1 teaspoon fresh ground coriander
1 teaspoon fresh ground cumin
1 teaspoon fresh ground black pepper
1 teaspoon salt
2 tablespoons olive oil
1 can garbanzo beans
2 tablespoons tahini
Zest of 1 lemon
Juice of 2 lemons
Splash of water as needed
TO SERVE
Flatbread of choice (e.g., naan or pita - warmed)
Vegetables of choice (e.g., greens, peas, cucumbers, corn, avocado, and pickled shallots)
INSTRUCTIONS
INSTRUCTIONS
Preheat oven to 400 degrees F.
Place the carrots, red bell pepper open face down, and garlic drizzled with oil and wrapped in aluminum foil, onto a sheet tray. Drizzle carrots and bell pepper with olive oil and sprinkle the spices onto the carrots. Add salt to the bell pepper. Bake for about 30 minutes until the carrots and pepper are charred and tender. Remove from oven and let cool.
Add the garbanzo beans, tahini, lemon zest and juice, and a splash of water to a high powered blender.
Chop the carrots, peel the skin off the pepper and deseed, and squeeze the garlic cloves out of their skin, and add all of these vegetables to the blender. Blend on high until smooth. Taste and adjust salt as needed.
To serve, spread hummus onto flatbread, and top with vegetables.
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