The first was a chickpea-free, roasted carrot hummus recipe I found on goop.com. It's delicious!
You will need:6 small to medium carrots, washed, scrubbed and cut into thirds3 TBSP avocado oil, divided Salt and pepper 1/2 tsp za'atar seasoning + some for garnish1 TBSP tahini1 small garlic clove, very finely minced or grated1 TBSP lemon juiceAssorted crudités and/or toasted pita for servingPreheat oven to 425 degreesToss carrots with 1 TBSP avocado oil, salt, pepper and 1/2 tsp za'atarTransfer to parchment-lined baking sheet and roast for 25 minutes or until tender and starts to brownRemove from oven and let cool to room temperatureUse an immersions blender or food processor to blend carrots with the remaining ingredients. Season to taste with salt or more lemon juice as needed.Garnish with a drizzle of oil and a good sprinkling of za'atar. Serve with pita chips or crudités.
The day before you want to make the soup, cover one cup of unsalted, raw cashews with water (a half inch above the cashews) in an airtight container and soak overnight. The next day, drain half the water and purée until smooth (imagine the texture of ricotta cheese.)