Roasted Carrots with Red Lentil Hummus Recipe - Sunset Magazine

Name: 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

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Roasted carrots and red lentil hummus: A quick, easy, and colorful party dish from Sunset Magazine. Perfect for gatherings!

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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