Carrot Hummus

Carrots
  • 1/2 tsp cumin
  • 1/2 tsp corriander
  • 6 TBLS olive oil
  • 1 tsp honey
  • 1 pound carrots, peeled, halved or quartered depending on size, and chopped into 1/4" chunks
  • 3 cloves garlic, peeled but whole
  • salt and pepper to taste
  • juice of 1/2 to 1 lemon, to taste
  • juice of 1 orange
  • 3 TBLS tahini

Mix cumin, corriander, 4 TBLS olive oil and honey together.  Coat carrots and garlic in this "dressing" and spread on baking sheet.   Roast at 400 degrees until tender, approximately 30 minutes.  Let cool.  Add the carrots, the remaining olive oil and the rest of the ingredients to the food processor and blend until smooth.  Check for taste and add anything else if needed.  Refrigerate and use as a dip or spread!