Roasted Carrot Hummus

By Krissy @Make It Naked • September 21, 2011 • 1 Comments

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Author Notes: I had carrot hummus at a restaurant and recreated it. I served it with spiced beef on top as an appetizer. It's gluten free, vegetarian and vegan.
http://makeitnaked.wordpress.com/2011/09/18/roasted-carrot-hummus-with-spiced-beef/ - Krissy @Make It Naked

Makes about 1.5 cups

1 pound carrots, peeled, chopped
1 small onion
2 cloves garlic, peeled
1.5 tablespoons extra virgin olive oil, separated
1/2 teaspoon cumin, separated
1/4 teaspoon kosher salt
1/8 cup tahini

Preheat oven to 350. Toss the carrots, onion and garlic with 1/2 tablespoon olive oil, 1/4 teaspoon cumin and 1/4 teaspoon kosher salt. Spread onto baking pan and roast until carrots are very soft and can be easily speared with a fork. About 35-45 minutes.
Remove and let cool slightly. In a food processor, combine the carrots, onions, garlic, tahini, and 1/4 teaspoon cumin. Process until smooth.
With processor running, drizzle in remaining tablespoon of olive oil. Process until smooth. Serve warm with pita chips, crackers, or baguette.