Roasted beet & carrot hummus

photo courtesy of www.eatingbirdfood.com

INGREDIENTS:

2-3 medium sized beets, about 1 lb, trimmed, peeled and cut into 1 inch cubes

3-4 large carrots, about 1lb, trimmed, peeled and cut into 1 inch lengths 

1/4 cup sesame tahini

1/4 cup olive oil, divided 

2 tablespoons lemon juice

1 large garlic clove, chopped

1/2 tsp. toasted ground cumin seed

salt and black pepper to taste 

INSTRUCTIONS:

Preheat your oven to 400 degrees.  Toss the beets and carrots in 2 tablespoons olive oil and a few pinches of salt and pepper.  Spread them onto a baking tray lined with parchment or a baking mat, and cover with foil.  Bake for 45 minutes, then uncover and bake until the vegetables are tender, another 15-30 minutes.  Let cool for a few minutes, then add all ingredients to the bowl of a food processor and blend until smooth.  Add salt and pepper to taste and more  lemon juice if needed. 

Serve with crackers and sliced raw vegetables, or spread onto a sandwich or wrap.  Makes about 3 cups.