Roasted Carrot Hummus

I make carrot hummus all the time using boiled carrots.  I decided to alter my recipe and try using roasted carrots to add a sense of caramelization to the final taste.

Recipe adapted from Food Network

Ingredients:

1 pound carrots peeled and cut into 1 inch slices

2 garlic cloves minced

1 tablespoon extra virgin olive oil

1 teaspoon cumin

3 tablespoons lemon juice

3 tablespoons tahini

3-5 tablespoons water

1 tablespoon fresh diced cilantro

Salt and pepper

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
2. Add carrots to a medium bowl.  Drizzle with olive oil and toss.
3. Add minced garlic and toss to combine.
4. Spread carrot slices in a single layer on the baking sheet.
5. Roast for 20 minutes.
6. Meanwhile zest lemon and add 3 tablespoons lemon juice to food processor.
7. Add tahini, cilantro, cumin, and 3 tablespoons water to food processor.
8. Transfer carrots from baking sheet to food processor and pulse to mix.
9. Add more water if needed.
10. Transfer to a serving dish. 
11. Serve with vegetables, crackers, etc…
12. Cover and refrigerate to keep fresh.