Piment d'Espelette provides the perfect touch of heat to balance the sweetness of roasted carrots in this easy, festive, appetizer.
1 bunch carrots
3 cloves of garlic peeled
1/4 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon Piment d'Ville
1/4 teaspoon brown fennel seeds
1 Tablespoon tahini
1/4 cup Olive Oil
(recommended) Hot Honey
Preheat oven to 400 degrees.
While oven is pre-heating scrub carrots with a clean brush or scrubbing pad. There is no need to peel the carrots.
In a bowl combine salt, cumin, Piment d'Ville and fennel with olive oil.
Toss the carrots and garlic in olive oil and place on a baking sheet. Bake for 20-30 minutes until soft and slightly brown.
Place roasted carrots into blender or food processor with tahini and blend. Add additonal olive oil until the consistency is smooth and creamy.
Spread the carrot hummus on crackers and sprinkle with additional Piment d'Ville.
Just before serving drizzle a little hot honey and sprinkle a tiny bit of Pacific Flake on top.
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