vegetable broth to sprinkle on top of carrots for roasting
2 teaspoons of lemon juice
1.5 tablespoons of canned chickpea water (if you don’t have the water from the chickpea can, just use regular water but end result might not be as creamy)
1/2 teaspoon of garlic powder
1/8 tsp of salt
dash of black pepper
Preheat oven to 400F. Place chopped carrots in a small bowl and sprinkle some vegetable broth, a pinch of salt, and a dash of black pepper and combine until evenly mixed. Then place coated chopped carrots and three unpeeled garlic cloves on a baking dish. Roast for 15 to 20 minutes, or until carrots are soft. Within the halfway mark, carrots may need a bit more of veg broth sprinkled over them if they appear too dry and hard.
After roasting – add carrots and peeled garlic to food processor along with chickpeas, 2 tsp of lemon juice, 1.5 tablespoons of chickpea water, 1/2 teaspoon of garlic powder and 1/8 tsp of salt. Process until smooth and creamy.
Serve and Enjoy!
Chickpea canned water (also known as aquafaba) is preferred over regular water because it results in a creamier consistency without needing to add oil or tahini. If you don’t have canned chickpeas and therefore no aquafaba, feel free to use regular water.
Make sure to roast garlic with peels on because if not, your garlic cloves may burn or roast too much. Also, remember to UNpeel garlic before putting in food processor.
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