*omit garlic and use an additional 2 tablespoons of garlic infused oil for sibo friendly/fodmap friendly.
Preheat your oven to 220c fan forced. Wash the carrots and then chop them up into medium sized pieces for roasting. Pop them in a roasting dish and season with salt and pepper. Toss with a good dash of extra virgin olive oil and place in the oven to roast till tender and golden. This should take about 30 - 40 minutes depending on the thickness of your carrots.
About 10 minutes before your carrots are done, add the garlic clove in its skin to the roasting dish with the carrots. This will allow the garlic to soften and caramelise.
Once the carrots and garlic are done, remove them from the pan and place them in a food processor or high-speed blender with the macadamia nut butter, lemon juice, extra virgin olive oil, salt, pepper, turmeric and smoked paprika. Blend till nice and creamy, tasting for any adjustments needed to seasoning. At this point if you would also like the carrot hummus thinner you can add a little water.
Once the carrot hummus is blended, spoon it all out into a bowl to serve, or into an airtight container to store in the fridge. The carrot hummus will last for 4 - 5 days in the fridge, after this it should be frozen.