Roasted Carrot Ricotta Hummus

courtesy Dairy Farmers of Canada/

Roasted Carrot Ricotta Hummus
Roasting gives this dip an addictive depth of flavour, while the Canadian Ricotta adds a refreshing lightness of both taste and texture. Serves eight.

1 tbsp melted butter
1/2 onion, chopped
2 minced cloves garlic
1 tbsp fresh ginger, grated
1/2 tsp ground turmeric
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/2 tsp chili powder
1 1/2 cupscarrots, cut into discs
Salt and freshly ground pepper
1 can (398 mL) chickpeas, rinsed and drained
1/4 cup lime juice
1 cup Canadian ricotta

Preheat oven to 425 °F.

On a parchment-lined baking sheet, mix melted butter, onion, garlic, ginger, spices and carrots. Add salt and pepper to taste.

Roast in the oven for 20 minutes or until carrots are tender. Let cool.

In a food processor, process chickpeas along with roasted carrots. Add lime juice and process until a smooth purée is obtained.

Stir in ricotta, adjust seasoning and serve with fresh vegetables, pita bread and apple or pear slices.