ROASTED CARROT AND FENNEL HUMMUS

I had a similar dish in a restaurant in Boston with my besties, and it was so good I had to recreate it! This makes a delicious appetizer for a crowd and doubles as a great lunch with crackers and veggie dippers alongside some protein.

INGREDIENTS

• 7-8 large carrots, peeled, cut into sticks about 3 inches long, ½ inch thick

• 1 large fennel bulb, core removed and cut into wedges (only use the bulb not the stalks or fronds)

• 1/2 cup plus 2 T olive oil, divided

• 2/3 cup canned chickpeas, rinsed and drained

• 1/4 cup tahini

• 1/2 teaspoon turmeric

• 1/2 teaspoon paprika

• 1/2 teaspoon cumin

• 1/4 teaspoon salt

• 1 Tablespoon lemon juice

• 1 Tablespoon cold water

INSTRUCTIONS

1.     Preheat oven to 400°

2.     Toss prepared carrots and fennel wedges with 2 T olive oil, sprinkle with salt and pepper, and roast in oven, turning occasionally until tender (about 30-35 minutes)

3.     Add carrots, fennel, the remaining olive oil, and all other ingredients to food processor and pulse until smooth and creamy

4.     Serve drizzled with olive oil, alongside pita wedges or whole grain crackers