Roasted Carrot and Hummus Dip

Roasted Carrot Hummus dip:  Makes about 1 1/2 cups of Hummus. I made mine spicy by using half of a chili with the seeds but moderate the level of heat to your own liking. Ingredient are: 5 carrots, scrubbed, 1/3 cup olive oil - divided, salt and pepper, 1 can chickpeas, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp ground caraway, 1 clove garlic peeled and chopped, copped fresh chili, juice of half a lemon and its zest, 1 tsp tomato paste and 2 tsp tahini. Preheat oven to 400.  Place the carrots on a lined baking sheet, toss them with 2 tsp olive oil, salt and pepper to taste.  Roast in the oven for approx 25 minutes till tender and lightly browned.  Meanwhile put the chickpeas in the food processor with the remaining ingredients. scape down a few times and add the remaining olive oil through the feed tube. Add the roasted carrots and mix all together. Adjust the seasonings to your liking.  Garnish on top with pomegranate seeds, toasted pine nuts, parsley and extra drizzle of olive oil. #healthylunch #healthyeating#spicyfood