Roasted Vegetable Hummus

Preheat oven to 425ºF. Toss carrots, sweet potato, shallot and garlic cloves with 1 tablespoon of olive oil and spread on a parchment-lined baking sheet. Roast for 25–30 minutes, or until vegetables are tender when pierced with a fork. Remove from the oven and let cool.

In a small bowl, whisk together remaining 3 tablespoons of olive oil and tahini. Set aside.

Peel cooled garlic and place all the vegetables in the bowl of a food processor along with the rinsed chickpeas and salt and process until well combined. Add lemon juice and zest and process again. As the food processor is running, drizzle in the tahini mixture and process until smooth and creamy.

Hummus will keep well in the refrigerator in a sealed container for up to 5 days.