Roasted Carrot Hummus
2 to 3 medium chopped into 1/2-inch pieces
1 teaspoon olive oil
Pinch fine sea salt
1 small garlic clove
3 packed tablespoons chopped fresh dill, or more to taste
1 can chickpeas. (reserve the liquid)
1/4 cup tahini
2 tablespoons fresh lemon juice, or more to taste
4 tablespoons chickpea liquid or water, (more if needed)
1 to 2 teaspoons untoasted sesame oil or light olive oil, to taste
3/4 teaspoons fine sea salt, to taste
Preheat oven to 400°F and line a roasting pan with parchment paper.
Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 30-35 minutes, until carrots are fork-tender and slightly blackened.
Place the garlic and fresh dill into a large food processor. Process until minced.
Drain the chickpeas over a small bowl, reserving the liquid.
Next add the drained chickpeas, tahini, lemon juice, chickpea liquid/water (4T), oil, and salt. Process until smooth.
When the carrots are ready, add them to the food processor
Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or liquid/water depending on your preferences.
Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil.