We are a humus loving family around here. Especially homemade humus. But there is a limit to how much of the same type of humus one can eat, without a little variety.

Enter my roasted carrot humus, which relies on the natural sweetness roasting brings out, instead of beans for its flavor.

Ingredients:

6 large carrots, peeled and cut

4 Tbsp evoo

3 cloves of garlic

1/2 tsp salt

juice of 1 lemon

1/4 cup sesame oil

Directions:

Preheat oven to 450.

Place carrots and garlic, in skin, on a baking pan. Toss with evoo.

Roast in oven 30 - 40 minutes. Tossing occasionally.

Remove from oven and let cool.

Add carrots to a food processor.

Squeeze garlic out of skin and add to carrots.

Add lemon juice and 1/2 tsp of salt.

Turn food processor on, and slowly add sesame oil while running. Stop once mixture is puréed.

Allow humus to cool before serving.