Roasted Carrot Hummus

Hummus is probably one of my favorite snack foods to make. I can indulge without feeling too guilty and this version in particular makes me feel like I'm doing something good for myself since it showcases some healthy and super tasty baby carrots! 

For the roasted carrots

1 lb. bag of baby carrots
2 T Olive Oil
2 tsp Cumin
1 tsp Coriander
1 tsp Garlic Salt
1/2 tsp Ground Ginger
1/2 tsp Salt
Fresh Ground Pepper to taste

Preheat oven to 400 degrees. Mix all ingredients in a medium bowl and dump onto a rimmed baking sheet. Cook for 30 minutes, flipping the carrots once half way through the cook time. 

For the Hummus

Roasted carrots
1 can of chickpeas drained but not rinsed
1/4 cup of freshly squeezed lemon juice (about 1 large lemon)
1/4 cup Tahini
3 T Sunflower oil
1 T Shoyu

Add all ingredients to a food processor and pulse until it starts to form a paste then turn it on high until it comes together to form a smooth paste. You can add more oil if it seems to thick. 

Serve on toasted Sourdough and top with greek yogurt and harrisa.....or you can serve it up with a side of veggies and pita, it's up to you!