I absolutely love the Sriracha Carrot dip from Lantana. So I am always on the hunt on a way I can make it at home. I found this amazing recipe from Food & Wine and tweaked it a little to get the carrot part correct, but next I am going to focus on the apricot and sunflower seed topping. Will update when that happens!

• 2 1/2 pounds purple or orange carrots, peeled and halved lengthwise
• 1 tablespoon virgin coconut oil
• Coarse sea salt
• 1/4 cup plus 2 tablespoons tahini
• 3 garlic cloves
• 2 tablespoons fresh lemon juice, plus more to consistency if needed
• 1/4 cup extra-virgin olive oil
• 1/3 cup water, plus more to consistency if needed
• Sweet paprika
• Chopped parsley
• Sambal Oelek

1. Preheat the oven to 350°. On a rimmed baking sheet, toss the carrots with the coconut oil and 1 teaspoon of salt. Roast 
for about 45 minutes, stirring once, until tender and starting to brown. I used a silipat or you could use parchment paper too.
2. In a food processor, combine the warm roasted carrots with the tahini, garlic, lemon juice, olive oil and water. Process until smooth. Season with salt. Garnish with paprika, chopped parsley and sambal oelek if you like it spicy. 

The carrot hummus can be refrigerated for 3 days.