Roasted Carrots with Red Lentil Hummus Recipe - Sunset Magazine

Ingredients

• 1 cup red lentils
• 1 ½ cups plus 2 tbsp. cold water
• 2 garlic cloves, peeled
• ⅓ cup cup tahini
• 1 ½ tsp fine sea salt
• ½ tsp freshly ground black pepper
• ½ tsp ground cumin
• ⅓ cup freshly squeezed lemon juice (from 2 or 3 lemons)
• ¼ cup extra-virgin olive oil
• 1 lb small carrots (if using larger carrots, peel, halve, and cut into 2-in. pieces)
• ½ medium red onion, cut into 1⁄2-in. wedges
• ¼ cup cup extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp sumac (optional)
• 1 tsp kosher salt
• ½ cup pine nuts