Curry Roasted Carrot Crostini

This recipe was developed for Seasonality Spices and adapted from the Blissful Basil’s recipe for Curried Carrot and Lemony Hummus Crostini. Head to Seasonality Spices for small-batch spices that deliver vibrant flavor!

Curry Roasted Carrots:

• 6 medium sized carrots, peeled and sliced

• 2 tbsp. coconut oil

• 1 tsp. Maharajah (Indian Curry)

• Sea salt

Hummus:

• 1 14 oz. can garbanzo beans, rinsed and drained

• 1/2 lemon, juiced

• 1 tbsp. tahini

• 1 garlic clove, peeled

• Sea salt

Crostini:

• 1 baguette, sliced

• Parsley, finely chopped

• course sea salt

1. Preheat oven to 400°F. Combine carrot slices, coconut oil, curry, and salt together and spread out on a baking sheet. Roast in the oven for about 20 minutes, or until carrots are very tender.

2. White carrots are roasting, add all hummus ingredients to a food processor. Pulse until smooth, adding water if needed to create a spreadable consistency.

3. Once carrots are finished, remove from oven and bake bread for 6-9 minutes or until crisp.

4. Spread hummus on toasted bread slices, then add carrots. Sprinkle with parsley and course sea salt. Serve immediately.