Roasted Baby Carrots and Beets with Carrot Hummus - The Local Palate

Ingredients

• 12 baby beets (about 12 ounces), scrubbed and tops removed
• 1½ cups hot water
• 3 thyme springs
• 1½ pounds baby carrots, cleaned and tops removed
• 1½ tablespoons olive oil, divided
• 1 teaspoon minced rosemary
• 1 teaspoon minced fresh thyme
• 1¼ teaspoons salt, divided
• 2 teaspoons honey
• ¼ teaspoon coriander
• ¼ teaspoon cumin
• 1teaspoon minced parsley
• ½ cup plus 2 tablespoons olive oil, divided
• 1½ pounds carrots, thinly sliced
• 1 small shallot, thinly sliced
• 2 garlic cloves, chopped
• ½ red bell pepper, seeded and chopped
• ½ teaspoon coriander
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper
• 3 tablespoons tahini
• 1 teaspoon lemon juice
• 2 teaspoons kosher salt
• Note: This carrot hummus will make 2½ cups, more than you'll need in the recipe.
• ¼ cup whole wheat flour
• ¼ cup benne seeds
• ½ teaspoon salt
• 3 tablespoons cold unsalted butter, diced