Harissa Roasted Carrots with Pumpkin Hummus

Marinade

· 2 garlic cloves, minced

· ¼ cup olive oil

· ¼ cup maple syrup

· 2 tablespoons harissa

· 1 teaspoon cumin

· Juice and zest of 2 oranges and 2 limes

· Salt and pepper to taste

Pumpkin Hummus:

· 3 cans drained chickpeas (save the liquid)

· ¾ cup liquid from the chickpeas (more if needed)

· 1 cup tahini

· ½ cup pumpkin pure

· ½ cup lemon juice

· Zest of 1 lemon

· 2 minced garlic cloves

· 2 lbs. rainbow (or regular) carrots

· 2 sliced oranges

· Chopped and toasted hazelnuts and chopped parsley for garnish

· 1 teaspoon of salt

· 1/3 cup olive oil

1. Preheat oven to 375*F. Cover baking sheet with aluminum foil and place carrots and orange rounds on top.

2. Mix all of the marinade ingredients in a small bowl and pour over the carrots. Roast for 20 minutes or until tender.

3. Meanwhile, prepare the hummus by mixing all of the ingredients in a food processor until a smooth consistency is reached. Add more of the chickpea liquid if necessary. Taste and adjust seasonings.

4. Spread hummus on a serving platter and drizzle with a bit of olive oil. Place carrots on top and sprinkle with the chopped hazelnuts and parsley for garnish.