Maple-Roasted Carrots with Hummus Whipped with Cravings Creamy Tomato Sauce

Preheat the oven to 400°F.

In a skillet over medium heat, warm the olive oil and add the bacon. Cook until crisp, then remove with a slotted spoon and set aside. Turn off the heat. Add the rosemary, curry powder, maple syrup, salt, pepper, and carrots to the skillet; toss to coat. Transfer the carrots to a sheet tray and roast for 15 to 20 minutes, until tender and caramelized.

In a food processor, combine the chickpeas, tahini, creamy tomato sauce, olive oil, and lemon juice.

Blend until smooth, scraping down the sides as needed. If too thick, add water a tablespoon at a time until creamy. Spread the hummus onto a serving platter. Top with roasted carrots.

Garnish

Chopped parsley, drizzle of extra-virgin olive oil, chili crisp, crisped bacon