Roasted Carrot and Ricotta Hummus

Recipe details

Servings: 8
Time: Under 1 hour

Roasting gives this dip an addictive depth of flavour, while the Canadian Ricotta adds a refreshing lightness of both taste and texture.

Ingredients

  • 1 tbsp (15 mL) melted butter
  • 1/2 onion, chopped
  • 2 minced cloves garlic
  • 1 tbsp (15 mL) fresh ginger, grated
  • 1/2 tsp (2 mL) ground turmeric
  • 1/2 tsp (2 mL) mustard seeds
  • 1/2 tsp (2 mL) coriander seeds
  • 1/2 tsp (2 mL) chili powder
  • 1 1/2 cups (375 mL) carrots, cut into discs
  • Salt and freshly ground pepper
  • 1 can (14 oz/398 mL) chickpeas, rinsed and drained
  • 1/4 cup (60 mL) lime juice
  • 1 cup (250 mL) Canadian Ricotta

Directions

  1. Preheat oven to 425 °F (220 °C).
  2. On a parchment-lined baking sheet, mix melted butter, onion, garlic, ginger, spices and carrots. Add salt and pepper to taste.
  3. Roast in the oven for 20 minutes or until carrots are tender. Let cool.
  4. In a food processor, process chickpeas along with roasted carrots. Add lime juice and process until a smooth purée is obtained.
  5. Stir in Ricotta, adjust seasoning and serve with fresh vegetables, pita bread and apple or pear slices.



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Roasted Carrot and Ricotta Hummus

Nutrition Information

per serving

Calories 144
Protein 6 g
Carbohydrate 16 g
Fat 6 g
Fibre 3.1 g
Sodium 213 mg
Calcium 94 mg