Roasted Carrot Hummus


  1. 4-5 large carrots
  2. ½ - ¾ cup tahini
  3. Juice of ½ a lemon
  4. 1 clove of garlic
  5. ¼ cup olive oil, divided
  6. ¼ cup water
  7. Salt and pepper

Preheat oven to 400. Scrub carrots and cut into large pieces. Drizzle with a generous amount of olive oil and salt and set to roast- 35-40 minutes, or until easily pierced with a knife. In the bowl of a food processor or a high power blender combine roasted carrots with tahini, lemon juice, salt, pepper and about 2-3 tablespoons of the water and half the olive oil. Run to combine and with the machine running, drizzle in the remaining olive oil and more water if necessary, until the hummus has reached your desired consistency. To serve: garnish with a drizzle of olive oil and a dusting of smoked paprika if you have some on hand.