Entertaining small plate style… always elegant.
Roasted Heirloom Carrots with Cannellini Bean Hummus
Serves 20 +
Gluten & Dairy Free…Vegan
4 bunches petite heirloom carrots, washed and trimmed
2 15oz cans cannellini beans, drained and rinsed
1/4 Tbsp fresh rosemary
2 heads roasted garlic (or fresh)
Salt and pepper
Toss carrots in a little olive oil.
Depending on size, some may need to be sliced in half (vertically).
Roast til al dente. You do not want them overcooked.
Chill for the hummus.
Puree beans, garlic and rosemary in a blender.
Add lemon, garlic, salt and pepper to taste.
Arrange carrots on a platter with hummus in a bowl in the center.
Sprinkle a little smoked paprika for a little garnish and color.