Roasted Carrot Hummus with Kale Chips Recipe
Kale chips are too fragile for scooping up hummus, but serving them alongside traditional chips gives guests a less processed (but still deliciously crunchy and salty) option to keep them from filling up on chipping and dipping.
- 4 medium carrots (about 14 ounces), peeled and chopped into quarters
- 1 1/2 tsp. sweet paprika, divided, plus more for seasoning
- 1/2 cup plus 2 Tbsp. olive oil, plus more for drizzling
- Kosher salt
- 3 garlic cloves, peeled
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 3 Tbsp. tahini
- Juice of 2 to 3 lemons
- 1 tsp. ground cumin
Active time: 20 minutes
Total time: 1 hour 20 minutes
Preheat oven to 425°. Place carrots on a rimmed baking sheet with ½ tsp. paprika, a drizzle of olive oil, and a sprinkling of salt. Roast until soft and tender, 30 to 40 minutes, adding garlic cloves during final 10 minutes. Let cool.
Meanwhile, place chickpeas in a food processor with olive oil, tahini, lemon juice, cumin, remaining 1 tsp. paprika, and salt to taste. Add ¼ cup water and blend until smooth.
Once carrots and garlic have cooled, add to processor and finish blending until smooth. Scoop into a bowl, drizzle with olive oil, season with paprika, and serve with chips. Hummus will keep in an airtight container in the fridge for up to 7 days.
- 1 bunch (about 6 ounces) kale leaves, stems discarded
- 2 to 3 Tbsp. olive oil
- Pinch of chili flakes
- Salt and pepper to taste
Preheat oven to 400°. Place kale leaves on a large rimmed baking tray.
Drizzle leaves with olive oil; season with chili flakes, salt, and pepper; then toss with hands until leaves are totally coated.
Bake until edges begin to brown, 10 to 15 minutes.