Preheat oven to 400

Peel and chop carrots into finger length pieces

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Seasoning:

1 tsp of rosemary 

1 tsp of cumin

1 tsp of coriander

2 Tbsps of olive oil

Mix all the seasoning to coat carrots

Roast in oven for 20 to 25 minutes

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Hummus:

1 lb of carrots

1 15 oz can of chickpeas (rinsed)

6 Tbsps of tahini

1 tsp of salt

1/4 cup of fresh lemon juice

4 Tbsps of olive oil

 

Blend until smooth

Add roasted carrots and seasoning from pan

While still blending, add 2 to 4 Tbsps of water to get a creamier hummus

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HELPFUL HINT:

We ended up using more spice because our carrots were very sweet, so if you prefer a less sweet hummus, add more of the three spices to your taste.