Roasted Carrot Hummus

Servings:

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Appetizer

Mediterranean

Bruschetta roasted carrots humus

🧂 Ingredients

1 Preheat oven to 400 °F
2 Wash and scrub carrots, then slice them longways onto sticks. Try to keep them
uniform in size so they cook evenly. Cut each carrot in half lengthwise, the cut
in half lengthwise again.
3 Put carrots in a baking dish, add 1 tbsp. olive oil, a pinch of salt, then mix
to coat the carrots.
4 Bake for 20 – 30 minutes until fork tender, not mushy. Cool.
5 Add the roasted carrots to the food processor and pulse of break up the carrots.
I like to leave them a bit coarse. Add the tahini, lemon juice and zest, olive
oil and blend until smoooth. Salt to taste.
6 To plate: Add several spoonfuls to a serving plate and top with fresh mint
leaves, thinly sliced green onions, and a drizzle of olive oil.