Categories: Vegetables- carrots

Ingredients

• 1 lb. bunch small carrots, greens attached
• 2 Tbsp. extra-virgin olive oil, plus more to serve
• 1/2 tsp. cumin, divided use
• Salt and ground black pepper
• 2 Tbsp. lemon juice, divided use
• 1 small clove garlic, minced
• 1 (15 oz.) can no-salt added chickpeas, drained and rinsed
• 2 Tbsp. tahini
• 3 Tbsp. water
• 1 Tbsp. toasted sunflower seeds
• Warm pita bread, for serving

Directions

1. Heat oven to 450 degrees.
2. Cut the greens off the carrots, leaving about 1 inch of stem attached. Reserve about 1/4 cup of the greens, wash and coarsely chop them to use as a garnish.
3. Peel the carrots; cut any large ones in half lengthwise. Place the carrots on a baking sheet. Drizzle with 1 Tbsp. of the olive oil; sprinkle with half of the cumin, salt and pepper; then toss to coat evenly. Roast until tender-firm and a little shiny, about 20 minutes. (For more of a roasted look, allow 10 to 20 more minutes oven time.) let the carrots cool slightly, then drizzle them with half the lemon juice.
4. Meanwhile, make the hummus: Use the flat side of a chef’s knife to repeatedly mash together the garlic and 1/4 tsp. salt, forming a coarse paste. Transfer it to a food processor

5. add the chickpeas, tahini, remaining lemon juice, the remaining Tbsp. of olive oil, remaining cumin and the water; puree until smooth.

6. To serve, smear each serving plate with hummus. Arrange the roasted carrots on top; they may be served warm or at room temperature. Sprinkle with sunflower seeds, then drizzle each portion with 1/2 tsp. olive oil. Garnish with the reserved greens, Serve with warm pita.

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