Total time: 45 minutes (about 15 minutes active)
Makes 4 cups, about 20 servings
Recipe from Adrienne D. Capps, whose blog, Vegetarianized (vegetarianized.com), is a Sacramento Connect partner with sacbee.com.
1 pound carrots, cut into 2-inch pieces
1 tablespoon butter
1 tablespoon honey
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
2 teaspoons fresh oregano, chopped (or 1 teaspoon dried)
2 cans chickpeas, with liquid
1 teaspoon salt
5 garlic cloves, minced
1/2 cup fresh lemon juice
3/4 cup tahini
Pita wedges or chips
Extra-virgin olive oil, for garnish
Oregano leaves, for garnish
Preheat oven to 400 degrees. In a baking pan, toss together carrots, butter, honey, black pepper, cumin, and oregano. Roast for 30-35 minutes, until carrots are soft, stirring every 10 minutes. Remove from oven and let cool.
In a food processor, blend together chickpeas with the liquid from the can, salt, garlic, lemon juice and tahini until smooth. Add carrots, including the honey-butter mixture at the bottom of the pan. Mix well. Serve with pita, and a drizzle of extra-virgin olive oil and a few oregano leaves on top.
Per serving: Calories: 125; protein: 4 g; fat: 6 g; saturated fat: 1 g; carbohydrates: 15 g; fiber: 3 g; sodium: 261 mg; cholesterol: 1.6 mg