Roasted Baby Carrots and Beets with Carrot Hummus

Name: Roasted Baby Carrots and Beets with Carrot Hummus
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

thelocalpalate.com

Roast baby carrots and beets with carrot hummus—taste Southern flavors in every bite! Join The Local Palate Cookbook Club for exclusive recipes and more.

View full recipe on thelocalpalate.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at thelocalpalate.com.

Share this recipe:

Cooking tools:

Food processor
Roasting pan
Baking sheet
Skillet
Chef's knife
Cutting board
Mixing bowl
Serving bowl
Serving platter
Aluminum foil
Kitchen towel
Wooden spoon
Measuring cup
Measuring spoon
Oven
Stove

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