Roasted Carrot Hummus

• 3 large carrots
• 4 cardamom pods
• 1 tablespoon coconut oil

Toss the carrots and cardamom pods with the coconut oil and roast at 180 °C for 20–30 minutes. Cut off and discard the tops of the carrots. Blend the carrots with the base hummus and cardamom pods. Add salt and pepper to taste and driz