Roasted Balsamic Carrot Hummus

This Roasted Balsamic Carrot Hummus is the perfect appetizer for your Easter table!

1 cup baby carrots (or regular carrots, sliced into 2” pieces)
1 teaspoon extra virgin olive oil (for roasting)
1 teaspoon balsamic vinegar (for roasting)
1 15 oz can of chickpeas, drained and rinsed
1 heaping tablespoon tahini
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt (or more to taste)
1/3 cup ice cold water
garnish: pine nuts, fresh parsley, olive oil

View the full recipe at pumpkin & peanut butter →