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Tahini Roasted Carrots with Za'atar White Bean Hummus

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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 4 people

Ingredients
  

Carrots

  • 8-10 medium carrots cut into matchstick shapes
  • 1 tbsp oil
  • 2 tbsp tahini
  • 2 tsp packed fresh thyme leaves finely chopped
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 shallots diced
  • Salt and pepper to taste

Hummus

  • 1 can white beans drained and rinsed
  • 1 tbsp olive oil plus extra for topping
  • 2 tbsp tahini
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 tbsp lemon juice
  • 1-2 tsp za'atar plus more for topping (optional)
  • Salt and pepper to taste
  • 3-5 tbsp water

Instructions
 

Carrots

  • Preheat the oven to 400º F.
  • Add the carrots to a baking sheet and drizzle with tahini and oil. Sprinkle the herbs and spices over top and toss to combine.
  • Roast for 10 minutes. Use a spatula to stir the carrots around the pan, then roast 10-15 minutes more, or until soft.

Hummus

  • Add all the ingredients from white beans through lemon juice to a blender or food processor, then add 1-2 tbsp of the water. Blend, scraping down the sides as needed, until combined. It should be very thick.
  • Continue to add water by the tablespoon, blending after each addition, until the hummus is the consistency you like. If you prefer chunkier hummus, use the pulse function on the food processor and process until just combined.
  • Taste the hummus and add salt, pepper, and za'atar to your preference. Za'atar has some salt in it, so if you use more za'atar you won't need as much salt (and vice versa).
  • Add the hummus to a bowl and top with extra olive oil and a sprinkle of za'atar. Serve the carrots alongside the hummus for dipping, or dollop the hummus on top of the carrots.