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Roasted Carrot Hummus
Starting with silky cannellini beans, this hummus uses the sweet richness of roasted carrots to combine flavors kids already love with those they’re going to love.
- Prep Time
10 Mins
- Cook Time
30 Mins
- Serves
104
INGREDIENTS
Roasted Carrot Hummus
- 1, #10 can Bush’s Best® Cannellini Beans, drained, not rinsed
- 22.1 oz Tahini
- 17 oz Olive Oil
- 11.9 oz Lemon Juice
- 1 oz Garlic Paste
- 13 lbs Baby carrots
- ¾ cups Vegetable oil
INGREDIENTS
Roasted Carrot Hummus
- 1, #10 can Bush’s Best® Cannellini Beans, drained, not rinsed
- 22.1 oz Tahini
- 17 oz Olive Oil
- 11.9 oz Lemon Juice
- 1 oz Garlic Paste
- 13 lbs Baby carrots
- ¾ cups Vegetable oil
DIRECTIONS
- Place drained Bush's® Best® Cannellini Beans, tahini, olive oil, lemon juice, and garlic paste into a large mixing vessel.
- Puree, with an immersion blender, until smooth and thoroughly combined, creating Cannellini Bean Hummus (makes approximately 13 cups). Reserve chilled.
- Place the carrots in a mixing bowl and toss with vegetable oil, to evenly and lightly coat.
- Place oiled carrots on a parchment paper lined sheet pan and bake at 400° F, for 30 minutes or until the carrots are tender and slightly caramelized. Remove carrots from oven and chill. Reserve chilled.
- Place reserved Cannellini Bean Hummus and the reserved chilled roasted carrots in a container. Puree, with an immersion blender, until smooth and thoroughly combined, creating Roasted Carrot Hummus. Adjust hummus consistency with water, as necessary. Reserve Chilled.
