Tuesday, November 22, 2016

Vegan Bites: Roast Carrot & Cashew Hummus

Ridiculously fresh take on a classic vegetarian staple: hummus!
Sans chickpea's?!

Roasted Carrot & Cashew Hummus 
~1c carrots, 2" pieces
~turmeric, cumin, salt
~1/2c red lentils
~2c water
~1 clove garlic
~1/4c cashews
~2T tahini
~fresh lemon juice
~1/4c cilantro. chopped
~olive oil
Coat carrots, garlic and cashews in oil and spices. 
Roast in 400 degrees for 20 mins.
Boil lentils in water and drain excess once tender.
Blend all ingredients until desired consistency, adjusting spices as necessary.

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