For my Thursday “Let Me Be Frank” lunch live, I did a “spring fresh trio”which included this savory sweet Roasted Carrot Hummus. Along with it I did a quick-pickled Cucumber and an old classic favorite of mine; warm veggie roll-ups all nestled on a bed of citrus-dressed dandelion greens.

The Roasted Carrot Hummus dish can be made vegan or not and up to a day ahead; just depends on your preference, time and needs.  I have made several variations to this recipe, however the recipe that initially caught my eye was on the Joanne Weir website for CreateTV and I adapted it for my taste.

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