Name: Spicy Moroccan Carrot Hummus
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup
Cuisine: Moroccan
Ingredients: 1 cup peeled + diced raw carrots; 2 tbsp extra virgin olive oil; 2 tbsp tahini; 1 clove garlic, roughly chopped; 2 tsp harissa paste; 1/4 tsp ground turmeric; juice of 1 small lemon; za’atar, for topping (optional)

Roasted Beet + Ginger Hummus

Author: Angela @ Eat Spin Run Repeat
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: about 1 cup
Category: snack
Method: puree

Ingredients

1 cup peeled + diced purple beets
2 cloves garlic (no need to chop them up)
1 tbsp extra virgin olive oil
sprinkle of sea salt and black pepper
2 small shallots, peeled and halved
2 tbsp tahini
1 tbsp minced ginger root (or more, if you love ginger like me!)
juice of 1 lemon
1 tbsp water

Instructions

Preheat the oven to 400F and line a baking sheet with parchment. In a bowl, toss the beets and garlic cloves in olive oil and scatter them out on the parchment. Sprinkle with sea salt and pepper, and roast for 20 minutes.
Once partially cooled, transfer the roasted beets and garlic to a food processor along with all remaining ingredients. Puree until completely smooth, pausing occasionally to scrape down the sides with a spatula.
Adjust seasoning to taste with sea salt and black pepper. If you want to add more ginger, do it now and puree again until completely smooth.

Find it online: http://eat-spin-run-repeat.com/2017/10/25/chickpea-free-hummus-3-ways/