Roasted Carrot & Dill Hummus

1. Preheat the oven to 400 F.

2. Cut the carrots in half lengthwise, put them on a baking tray and drizzle with olive oil to coat and season with a pinch of salt. You can also cut them into small chunks to roast faster.

3. Place the carrots in the oven and roast them for about 40 minutes, or until you can easily pierce them with a fork. Set aside and let them cool for about 15 minutes. When ready to use, cut the carrots into small chunks.

4. In a food processor or blender, add the tahini, lemon juice, garlic, salt, and about 2-3 tablespoons of the reserved chickpea juice (from the can of chickpeas) or water.

5. Turn the food processor on for about 30 seconds until mixture is combined and smooth. (This step is what makes the hummus really smooth and creamy, so you don’t want to skip it!)

6. Then add the chickpeas, dill and carrots. Turn the food processor on and slowly drizzle in the remaining chickpea juice (or additional water if needed), until hummus has reached its desired consistency.

7. Scrape hummus into a bowl and serve with crackers, if desired, or just dig in with a spoon!