Roasted Carrot Hummus With Hand-cut Pita Chips

Ingredients:

3-4	Carrots, roughly chopped
3 cloves	Garlic, halved
1	Shallot, sliced
1	Jalapeño, halved (and seeded, if desired
2 Tbsp	Olive Oil, divided
	Kosher Salt & Freshly Ground Black Peppercorns, as desired
4	(8") Pita Bread Rounds
¾ cup	Canned Chickpeas, garbanzo beans), drained, reserving liquid
¼ cup	Tahini Paste
¼ cup	Orange Juice
1 tsp	Orange Zest
1 tsp	Ground Cumin
½ cup	Cilantro Leaves

Directions:

1. Heat oven to 400 degrees F. Toss the carrots, garlic, shallots, and jalapeño with 1 tablespoon of the olive oil, salt, and pepper. Roast for 20 minutes or until lightly browned and tender.
2. Reduce oven temperature to 350 degrees F. Separate each pita bread round to yield 2 thin rounds from each. Stack the rounds, cut in half, and cut each half into fourths to form triangular wedges. Place the wedges, smooth side down, on a large baking sheet and brush with remaining 1 tablespoon olive oil. Bake 8-10 minutes or until golden brown. Flip the chips so the smooth side is up and bake 5 minutes longer or until brown and crispy.
3. In the bowl of a food processor fitted with a metal blade, add 1 cup of the roasted mixture of carrots, garlic, shallot, and jalapeño. Add the chickpeas and ¼ cup of the reserved liquid, tahini paste, orange juice and zest, cumin, and cilantro. Process until smooth or desired consistency. Add additional liquid (orange juice or reserved chickpea liquid), if needed, to attain desired consistency. Serve with warm pita chips.

Helpful Tips:

If you like thicker pita chips, don’t separate the pita rounds.

Source: betterrecipes.com