Ingredients
Scale
- 5 to 6 medium carrots (16 oz)
- ¼ cup avocado oil, divided
- ½ tsp sea salt (or more), to taste
- ½ tsp black pepper (or more), to taste
- 1/4 cup tahini sesame paste
- 2 garlic cloves
- 3 tbsp fresh lemon juice
- 1/4 tsp harissa spice mix
Instructions
- Preheat the oven to 425 degrees. Grease a rimmed baking sheet with avocado oil, reserving enough oil for the beets.
- Arrange the carrots evenly on the pan. Drizzle with the remaining oil, and season salt and pepper, and toss to evenly coat. Roast until the carrots are tender and caramelized, 18 to 20 minutes, rotating the carrots as needed. Remove from the oven and cool.
- To make the hummus, add all ingredients to a food processor and blend until smooth. For a thinner consistency, add water a tablespoon at a time until desired consistency.
- Refrigerate until ready to serve.