Roasted Beet and Carrot Dip

This lighter alternative to hummus has received rave reviews wherever I have served it.

1 pound carrots (about 4 large), peeled or scrubbed and cut into 3” lengths
1 or 2 large beets, peeled and cut into 6 or 8 wedges
1 large onion, cut into wedges
4 to 6 cloves garlic
2 Tbs olive oil
2 tsp ground cumin
¼ cup tahini
juice and grated zest of 1 lemon
about ¾ cup almond-coconut milk, plus more as needed
1 tsp sumac powder (optional)
1 tsp smoked paprika (optional)
Sea salt & black pepper, to taste
Cilantro or flat-leaf parsley, chopped or sprigs, for garnish

Place the carrots, beet, onion, and garlic in a roasting pan or on a large rimmed baking sheet and drizzle with with 1 Tbs olive oil and 1 tsp cumin; stir to coat thoroughly, adding a bit more oil if needed. Roast the vegetables in a 375° oven until tender and starting to brown, about 45 to 60 minutes, stirring and checking for doneness about every 10 or 15 minutes.

Cool the vegetables a bit, then purée them in a food processor (you may have to work in batches, depending on the size of the bowl). Add tahini, lemon juice and zest and pulse until blended, then add the sumac, paprika, salt & pepper, and another tsp cumin, if desired, and pulse to combine. Now add the almond-coconut milk, about ¼ cup at a time, until you have obtained the desired consistency.

Transfer to a serving bowl and garnish with cilantro or parsley. Serve with raw vegetable sticks or toasted pita chips. Makes 3 to 4 cups.