Ingredients
Scale
- 4 whole carrots
- 2 oz ginger root, sliced thin
- 1 clove garlic
- 1 can chick peas (15.5 oz)
- 1/4 cup olive oil
- 1/4 cup cilantro
- sea salt, to taste
- black pepper, to taste
Instructions
- Pre-heat oven to 400 degrees F.
- Roast carrots, ginger root and garlic for 30 minutes
- Let cool
- In food processor puree chick peas and olive oil on high for 2 minutes
- Add roasted vegetables
- Puree 1 more minute
- Add cilantro, sea salt and black pepper, puree until combined
- Chill before serving