This vegan holiday hummus is the perfect appetizer for your Thanksgiving or Christmas party - it's a dip all the guests will love!
Preheat your oven to 425 degrees F.
Prep your carrots - wash them, peel them, and cut them into 1-inch size chunks. Toss with a tiny bit of vegetable oil, and bake carrots in the oven for about 15-20 minutes, or until tender when pierced with a fork. When done, remove from oven and let cool.
Bring a small pan to medium heat with a little bit of a neutral vegetable oil. Add in the minced garlic, dried parsley, and fresh rosemary, and sauté for about 1 minute. Make sure the garlic doesn't brown!
Then, add the carrots, garlic and herbs, and all other ingredients into a food processor, and process on high until the hummus reaches your desired consistency. Taste, and adjust seasonings if necessary.
Garnish hummus with pomegranate seeds and curly parsley.
Just to avoid any confusion - I took a photo with the garlic whole in the food processor, but it will be minced and sautéed in the recipe!