Spiced Roasted Carrot Hummus with Pomegranate Salsa and Zahtar Chips

Ingredients

• •1 pound carrots, peeled and cut into 1-inch pieces
• •2 tablespoons olive oil, divided
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground coriander
• •1/2 teaspoon ground cinnamon
• •1/2 teaspoon salt, plus more to taste
• •1/4 teaspoon black pepper
• •1 can (15 ounces) chickpeas, drained and rinsed
• •1/4 cup tahini
• •2 tablespoons lemon juice
• •1 garlic clove, minced
• •1/4 cup water, plus more if needed
• •2 pitas, cut into triangles
• •1 tablespoon za'atar seasoning
• •1/4 cup pomegranate seeds
• •2 tablespoons fresh cilantro, chopped
• •1 tablespoon finely chopped red onion

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss carrots with 1 tablespoon olive oil, cumin, smoked paprika, ground coriander, ground cinnamon, salt, and black pepper on a baking sheet.

3. 3

   Roast the carrots for 20-25 minutes, or until tender and slightly caramelized.

4. 4

   While the carrots are roasting, prepare the pomegranate salsa by combining pomegranate seeds, fresh cilantro, and red onion in a small bowl.

5. 5

   On a separate baking sheet, arrange pita triangles. Drizzle with 1 tablespoon olive oil and sprinkle with za'atar seasoning.

6. 6

   Bake the pita triangles for 5-7 minutes, or until crisp and golden.

7. 7

   In a food processor, combine roasted carrots, chickpeas, tahini, lemon juice, minced garlic, and 1/4 cup water. Blend until smooth, adding more water as necessary for desired consistency.

8. 8

   Taste the hummus and adjust seasoning with additional salt if needed.

9. 9

   Transfer the hummus to a serving bowl, top with pomegranate salsa, and drizzle with olive oil if desired.

10. 10

    Serve the spiced roasted carrot hummus with za’atar chips on the side.