Roasted Carrot Hummus

New Recipe - by Ve 

Ingredients
3 large carrots with ends removed
1 medium eggplant
1 can chickpeas, drained (reserve liquid)
2 Tbsp lemon juice
3 Tbsp canola oil, divided
1/2 tsp cumin
3/4 tsp turmeric
1/2 tsp garlic powder or to taste.
Salt to taste.

Instructions
Preheat oven to 350 degrees.  
Drizzle 1 Tbsp of oil on flat pan and roll carrots to coat.  Roast until tender, 45 minutes to 1 hour. I usually keep them covered until they just begin to get tender, then uncover for a roasted flavor.  When done, remove from oven and from pan.  
Using same pan, remove top from eggplant, slice in half lengthwise, and place cut side down on pan.  Roast until well done, when eggplant looks collapsed and is puckered.  

In food processor, place drained chickpeas and 2 Tbsp of lemon juice; process until smooth.  Add tiny amounts of reserved chickpea liquid as needed to keep the mash moving.  Mash should have a thick paste consistency.  Remove chickpea mash to large mixing bowl.
Add carrots to processor and process until smooth.  Remove to mixing bowl.  
Scoop pulp of eggplant out of skin, discard skin.  Add eggplant pulp to food processor and process until smooth.  Add to chickpea/carrot mix.  
To the mash mixture, add cumin, turmeric, and garlic and remaining 2 Tbsp of oil.  Stir until well mixed, adding salt to taste.

Tip:  Vegetables may be roasted the day before, cooled completely, and refrigerated until ready to use.

This recipe makes approximately 3 cups of hummus.