Roasted Carrot Hummus with Chile Crunch

Directions

To roast the carrots, preheat an oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Arrange the carrot slices in a single layer on the prepared baking sheet. Tuck the garlic cloves in among the carrots, then drizzle the carrots evenly with the olive oil and sprinkle evenly with 1/2 tsp. salt.

Roast the carrots until tender when pierced with a knife tip, about 30 minutes. Remove from the oven and let cool for 5 minutes.

Open the can of chickpeas and drain the chickpeas into a sieve placed over a liquid measuring cup. You will need at least 1/2 cup (4 fl. oz./125 ml) chickpea liquid (you may need more for thinning the finished dip); add water if needed to equal that amount.

In a blender, and working in batches if necessary, combine the chickpeas and chickpea liquid, tahini, olive oil, lemon zest and juice, ginger, cumin, jalapeño chile and the roasted carrots and garlic cloves. Start the blender on low speed and gradually increase the speed, stopping the blender to scrape down the sides of the beaker as needed. Blend until the hummus is smooth and creamy, adding more chickpea liquid or some water if needed to achieve a good consistency.

Using a rubber spatula, scrape the hummus into a serving bowl. Drizzle the surface with the chile crunch and serve. Serves 6.

Eden’s Tip: If you want a less spicy hummus, omit the chile crunch and garnish with 1 Tbs. finely chopped fresh chives and 1 Tbs. toasted sesame seeds.

Adapted from Entertaining with Charm by Eden Passante (Weldon Owen, 2024)