Carrot & Artichoke Hummus

CARROT & ARTICHOKE HUMMUS

Serving size: 2 tbsp

Prep time: 1 hr

INGREDIENTS

2 large carrots

1 shallot, halved

1 small apple, seeds and core removed

1 large lemon, juiced

6 oz. jar marinated artichoke hearts + liquid

1/4 C avocado oil

2 cloves garlic

1/4 C cashew butter* or tahini

1 1/2 tsp salt

1 tsp pepper

1 can chickpeas, drained and rinsed

INSTRUCTIONS

- Soak carrots, apple, shallot and lemon in ACV mixture for 15 min, scrub clean and rinse

- Preheat oven to 425 degrees

- Chop carrots in half lengthwise and quarter

- Place onto baking sheet, drizzle with avocado oil & sprinkle a pinch of salt evenly overtop

- Roast carrots for 40 min

- Add apple, shallot and garlic to pan and cook another 10 min

- Remove from oven and cool for 10 min

- Add all ingredients to blender and blend until smooth 

- Enjoy! 

 NOTES

* To make cashew butter blend 2 C roasted, unsalted cashews in a blender about 3-4 min until smooth and creamy

/ For a spicy version, add one small cayenne or jalapeño pepper to blender