Paprika Lime Carrot Hummus
Introducing a vibrant addition to add to salads, spread on sandwiches, and pair with crunchy crackers! This tasty dip, spread, and topping has notes of citrusy lime and smoky paprika. The perfect way to sneak in some extra veggies and vitamin A, while adding a flavorful spin to just about anything savory!
Ingredients:
3 medium-sized carrots
avocado oil
1 tsp garlic powder
1/2 tsp pink salt
1 3/4 cup (15.5 ounce can) chickpeas, drained
1/2 cup extra-virgin olive oil
1/2 cup tahini
2 tbsp apple cider vinegar
1.5 tsp paprika
1 tsp pepper
juice of three small limes
Directions:
Preheat the airfryer or oven to 400°F, and line a baking sheet with parchment paper.
Slice the carrots into about 1/2-inch sized circles, then place them on the prepared baking sheet. Drizzle the sliced carrots with the avocado oil, the evenly sprinkle on the garlic powder and salt.
Put the carrots in the oven for about 20 minutes, flipping halfway, or 5 minutes in the air fryer.
In a blender or food processor, add the cooked carrots and all remaining ingredients. Blend until smooth. Enjoy!
Store leftovers, if any, in an airtight container in the fridge and use within 10 days on sandwiches, with crunchy crackers and veggies, or however else you’re craving this!
