Roasted Carrot Hummus - Culinary Medicine Home
Preheat oven to 425°F. Toss the carrots in 1 tsp oil and 1/8 teaspooon of salt. Arrange carrots on a baking tray, and roast until fork tender and they start to
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Ingredients
- 2 large Carrots, raw (peeled and cut into 1 inch thick chunks)
- 1 tsp. Olive oil
- 1/8 tsp. Salt
- 1 15 ounce can Canned no salt added chickpeas (drained and rinsed)
- 2 Tbsp. Tahini (optional)
- 2 tsp. Lemon zest (minced, zest of about 1 lemon)
- 1 lemon yields Lemon juice
- 2 Tbsp. Olive oil
- 2 Tbsp Water
- 1/2 tsp. Salt
- 1/2 tsp. Ground cumin
- 2 cucumber Cucumber (cut into sticks)
- 2 bunches Broccoli, raw (cut into flowerets)
- 8 ounces Green beans (destemmed)
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