Roasted Carrot Hummus

Why should red peppers have all the fun?! Let's be clear, I LOVE roasted red pepper hummus, but, it's sort of played-out in my house. There's also the fact that I can't get enough roasted carrots in my life. Slightly sweet, perfectly caramelized... Like healthy candy. That got me thinking - ROASTED CARROT HUMMUS! This creamy dip is phenomenal. Those flavors - sweet, earthy carrots,  nutty tahini, meaty chickpeas, tangy garlic, and a hint of lemon. It's my favorite of ALL TIME.

Trust me, I think this might become your favorite hummus too. After a quick carrot roast, all the ingredients are blended in a food processor and - BAM!, hummus done.

I realize it's not necessarily traditional, but I like to serve my hummus with crackers (or carrot sticks, but since there are carrots IN this hummus...). Since hummus is typically served with carrots, celery and toasted pita wedges, feel free to serve those too! Oh, and consider this as a crazy-good sandwich spread.

Also, this hummus keeps very well, up to 4 days in the refrigerator (mine lasted less than 24 hours). Just store it in an airtight container and you're good to go.

Roasted Carrot Hummus

4 carrots, cut into 2-inch pieces (about 2 cups)
3 tablespoons olive oil, plus a little more for drizzling over carrots
Salt and ground black pepper
15-ounce can garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame paste)
3 tablespoons fresh lemon juice (if you like lemony hummus, use 4 tablespoons)
1 clove garlic, chopped
1/2 teaspoon ground cumin

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil. Place the carrots on the prepared pan and drizzle with about 2 teaspoons of olive oil. Toss to coat and spread the carrots out in a single layer. Season with salt and pepper.
Roast for 15 to 20 minutes, until the carrots are golden brown and tender.
Transfer the carrots to a food processor and add the remaining ingredients. Process until blended and smooth. Season to taste with salt and pepper.
Serve with crackers, fresh vegetables, pita wedges - whatever you normally serve with your hummus.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Makes about 1 1/2 cups hummus