This healthy Paleo Roasted Carrot Hummus is made with cauliflower instead of chickpeas and creamy tahini. Serve with veggies for the perfect paleo Mediterranean appetizer.
Preheat oven to 400 degrees F. Drizzle carrots with avocado oil and place on a baking sheet. Bake for 30-35 minutes until soft and lightly crispy.
Steam or cook the cauliflower florets until softened -- I steam mine for about 10 minutes.
Add cauliflower, roasted carrots, garlic, tahini, lemon, and olive oil into a food processor or high speed blender and blend until smooth. Add salt to taste and enjoy!
Garnish with sesame seeds, pumpkin seeds, and extra carrots if desired.