Roasted Carrot Hummus

Clean and peel 1 lb of whole carrots.

Lay the carrots in a shallow pan and drizzle with 2 tbsp of olive oil.

Add a pinch of salt, 1 tsp of red pepper flakes, and 1/2 tbsp of ground cumin to the carrots and toss to combine.

Bake the carrots at 350°F for 20 minutes or until they are soft.

Put the baked carrots in a blender.

Add 2 tbsp of tahini, 1/4 cup of olive oil, 1 garlic clove, and a pinch of salt to the blender.

Blend the mixture until smooth.

Add 1/2 cup of water and continue blending until you reach your desired consistency.

Serve the hummus with cut-up veggies and pita chips or use it as a spread.

Equipment Needed

Spice Level:

Dietary