Roasted Carrots and Hummus Sweet Potato Crostini

Preheat your oven to 425 degrees. Toss your carrots in olive oil and top with cracked black pepper and sea salt, as desired. Place on a pan lined with foil. Slice your sweet potato into 6 slices, lengthwise. Brush with olive oil on both sides and place on a pan lined with foil. Bake for 20 minutes then turn your sweet potato and shake your carrots so they turn. Bake for another 20 minutes or until golden brown.

Make your za'atar oil for topping your crostini while everything's in the oven. Simply combine 2 tablespoons olive oil with your red pepper flakes and za'atar spices. Set aside.

Once those are done, take them out and top each sweet potato slice with hummus. I highly recommend the Mediterranean Hummus at Trader Joe's. Add your carrots to each slice. Top with fresh dill, lemon juice, and a drizzle of your za'atar oil.

*Optional: Pomegranate seeds would be divine on these! Toss some on if you have 'em.