Carrot Hummus with Bacon and Cashews

Bring a large pot of water to a boil. Add the carrots, and boil until tender, about 10 minutes. Remove from heat and let cool.

To a high-powered blender, add the carrots, chickpeas, tahini, lemon juice, olive oil, garlic, cayenne pepper and salt and black pepper to taste. Blend on high until the mixture is smooth and comes together, about 2 minutes. Add more olive oil when needed if the hummus is too thick.

Scoop the hummus into a serving dish and garnish with crumbled crispy bacon, chopped cashews, fresh parsley, crushed red pepper and a drizzle of extra virgin olive oil. Serve with tortilla chips or pita bread and enjoy!