1 lb baby carrots, or full size carrots peeled and chopped into 1" chunks
3 whole cloves of garlic
4 Tbsp extra virgin olive oil, divided
½ cup raw sunflower seeds
¼ cup tahini
2 Tbs fresh lemon juice + zest
¼ cup water
½ tsp ground cumin
½ tsp ground ginger
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground cinnamon
¼ tsp ground coriander
¼ tsp ground cayenne
¼ tsp ground allspice
⅛ tsp ground cloves
Instructions
Preheat the oven to 425°F.
Line a baking sheet with parchment and toss the carrots and whole garlic cloves with 2 tablespoons of olive oil.
Roast until the carrots are tender and lightly browned, 18 to 20 minutes, stirring halfway through cooking.
In a food processor, combine the roasted veggies with the remaining ingredients. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Blend until smooth, scraping the sides down as necessary.
Taste and adjust seasonings if necessary. If hummus is too thick it can be thinned out with a little more water or oil.
Recipe by Bistro OneSix at https://bistroonesix.com/no-bean-spiced-carrot-hummus/