No Bean Roasted Carrot Hummus

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 lbs Carrots, whole
  • 1/2 head Cauliflower, small

• Condiments

  • 2 tbsp Lemon juice
  • 1/8 cup Tahini

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 1/4 cup Water

Found on physicalkitchness.com

Description

Ingredients

• 1½ pounds whole carrots (about 6 large carrots)
• 4 tablespoons olive oil, halved and divided
• ½ head of small cauliflower, roughly 2½ cups
• ⅛ cup tahini
• ¼ cup water
• 2 tablespoons lemon juice
• ½ teaspoons cumin

Directions

• Preheat the oven to 415 degrees.
• Line the whole carrots and cauliflower florets on a large baking sheet and coat 2 tablespoons olive oil.
• Cook for 45-55 minutes or until carrots and cauliflower are soft and slightly caramelized.
• Place all remaining ingredients, the other 2 tablespoons of olive oil, and roasted vegetables in a blender or food processor and blend until smooth and creamy.
• Store in the refrigerator.