Ingredients
1 cup chopped carrot3 garlic cloves3 tablespoons olive oil, divided1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 tablespoons lemon juice2 tablespoons tahini1 tablespoon water1 teaspoon hot pepper sauce, such as Tabasco1/4 teaspoon sea salt1/4 teaspoon ground turmeric1/4 teaspoon ground cumin1/8 teaspoon cayenne pepper1/4 cup sunflower kernelsAssorted fresh vegetables and pita wedges
Preparation
Preheat oven to 400°. Place carrots and garlic in a rimmed baking sheet. Drizzle with 2 tablespoons oil; toss to coat. Roast until carrots are soft, 15-20 minutes. Cool on a wire rack.
Transfer carrot mixture to a food processor. Add garbanzo beans, lemon juice, tahini, water, hot sauce, salt and spices. While processing, add remaining 1 tablespoon oil. Process until desired consistency. Transfer to a serving dish. If desired, drizzle with additional oil and hot sauce. Top with sunflower seeds. Serve warm or chilled with vegetables and pita wedges.
