Roasted Carrots with Hummus and Salsa Macha Recipe

Humble carrots transform into sweet, caramelized roasted carrots as a topper for creamy hummus in this bold and vibrant dish. Smoky, nutty salsa macha, a rich, flavorful Mexican chile oil made from dried chiles, garlic, nuts or seeds, and oil, tops the dish to bring just the right amount of heat and crunch. Whether served as a striking appetizer, a vegetable-forward main, or a standout side, this dish proves that simple ingredients can deliver complex, irresistible flavor.

What would you eat with this?

Toasted naan or pita are obvious choices for this hummus dish, though crusty bread would work too. 

Notes from the Food & Wine Test Kitchen

The carrots cook at a high temperature to get deeply caramelized and charred spots. Be sure the carrots are cut to similar sizes to cook as evenly as possible.  

Make ahead

Roast carrots up to two days ahead of time and refrigerate in an airtight container. Reheat gently in the microwave or roast in the oven until warm before using.