Roasted Carrot Hummus Recipes

Steps:

• Toss 1 pound chopped carrots, 2 unpeeled garlic cloves, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper on a rimmed baking sheet. Roast at 400 degrees F, stirring once, until the carrots are tender and lightly caramelized, 20 to 25 minutes. Let cool slightly; peel the garlic. Combine the carrots, garlic, 3 tablespoons tahini, 1 tablespoon chopped cilantro, the juice of 1 lemon and 5 tablespoons water in a food processor and puree. With the motor running, slowly add 2 to 3 tablespoons olive oil; season with salt and pepper. Transfer to a bowl and top with olive oil and chopped cilantro.

Steps:

• Preheat the oven to 375 degrees F. Toss the carrots with 1 tablespoon of the oil on a large baking sheet; season with salt and pepper. Roast, stirring at least once or twice, until soft, about 35 minutes.
• Meanwhile, toss half the broccoli and cauliflower with the remaining tablespoon of oil and season with salt and pepper. When the carrots are about 10 minutes into cooking, add the broccoli and cauliflower and roast until tender, about 25 minutes.
• Remove the cooked carrots from the baking sheet and place in food processor along with the white beans, garlic, lemon juice, cumin and paprika. Blend until smooth.
• Place the roasted and raw broccoli and cauliflower on a platter and serve with the carrot hummus.