Roasted Carrot Hummus
So. freaking. good!
Makes about 2 cups
1 pound carrots (about 6 large), cut into 1/2-inchslices1 tbsp olive oil, plus more for drizzling
6 cloves garlic (skins still on)
2-1/2 tsp ground cumin, divided use
1/2 tsp fine sea salt
1/4 cup tahini
juice and grated zest of 2 medium lemons
3/4 cup milk (dairy or non-dairy)--more or less as needed
1/2 tsp smoked paprika (hot or sweet), plus more for sprinkling
1. Preheat the oven to 450°F. In a roasting pan or on a large rimmed baking sheet, combine thecarrots and garlic with the oil, 1-1/2 tsp cumin, and salt. Roast thecarrots, stirring occasionally, until tender and browned, about 25 to 30 minutes.Cool, then squeeze garlic out of their skins.
2. In a food processor, pulse the carrots and garlic until chopped. Add the tahini, lemon juice, and lemon zest; pulse until blended. Add the milk, smoked paprika, and remaining cumin; pulse until smooth, adding more milk if necessary.
3. Transfer hummus to bowl. Drizzle with additional olive oil and sprinkle with a bit of smoked paprika.