Paleo Roasted Carrot and Sweet Potato Hummus

This Paleo Roasted Carrot and Sweet Potato Hummus is a flavorful twist on traditional hummus, featuring the sweetness of roasted carrots and sweet potatoes, combined with the nuttiness of tahini and the tang of lemon juice. It's a perfect dip for your Paleo snacking needs!

Ingredients:

• 2 large carrots, peeled and chopped
• 1 medium sweet potato, peeled and cubed
• 3 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1 can 15 ounces chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Water as needed

Instructions:

Preheat the oven to 400F 200C

On a baking sheet, toss the chopped carrots, sweet potato, and minced garlic with 2 tablespoons of olive oil

Spread them out in a single layer

Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized

In a food processor, combine the roasted vegetables, chickpeas, tahini, lemon juice, ground cumin, paprika, salt, and pepper

Blend until smooth, scraping down the sides as needed

If the hummus is too thick, add water, 1 tablespoon at a time, until desired consistency is reached

Taste and adjust seasoning if needed

Transfer the hummus to a serving bowl

Drizzle with the remaining tablespoon of olive oil and sprinkle with a pinch of paprika for garnish

Serve with fresh vegetables or Paleo-friendly crackers