Baked Carrot Sauce

Ingredients:

• 450 g carrots, peeled and cut into 1 cm pieces.
• 2 cloves garlic, unpeeled
• Extra-virgin olive oil
• 1 tsp ground cumin
• 0.5 tsp coarse salt
• 1/4 tsp ground black pepper
• 3 tablespoons tahini
• 1 tbsp chopped fresh cilantro + 1 tsp for serving
• Juice of 1 lemon
• For serving: Pita chips and assorted raw vegetables such as endive, mini bell peppers, radishes, blanched green beans and cucumbers

Preparation:

1. Preheat oven to 200°C.
2. Place the carrots and garlic cloves on a baking sheet and toss with 1 tablespoon of olive oil, cumin, salt, and black pepper. Roast until the carrots are tender and lightly browned, 20-25 minutes, stirring halfway through. Remove from the oven and let cool. Peel the garlic cloves.
3. In a food processor, combine the roasted carrots and garlic with tahini, cilantro, lemon juice, and 5 tablespoons of water. Blend until smooth. With the processor running, gradually add 2-3 tablespoons of olive oil. Transfer the hummus to a serving bowl. Make a small well in the center of the hummus and pour olive oil over it.
4. Sprinkle with the remaining 1 teaspoon cilantro. Serve with vegetables and pita chips.