Carrot Hummus

Wanna put a little spring in your snack? Make carrot hummus. Roasted carrots are whipped with harissa, tahini, and chickpeas for a creamy orangey dip that celebrates everyone’s favorite spring veggie.

Cooking the chickpeas:
Boiling the chickpeas in an alkaline solution (made with the combination of baking soda and water) softens the chickpea skins, which helps them break down better once blended and results in a creamier hummus. Don’t worry: The hummus won’t taste like baking soda. Once they’re drained, rinsed, and blended with everything else, you’ll never know the baking soda was there.

Roasting the carrots:
Roasting carrots is a great way to concentrate their natural sweetness and eliminate excess moisture that might water down the hummus. Depending on the color of the baking sheet, the carrots might brown quite a bit on the side that’s flat against the baking sheet. While that browning signals tons of flavor, I recommend trimming off the most excessively browned bits; otherwise, you’ll most likely have brown flecks in your hummus.

Storage:
Carrot hummus can be made 3 days ahead. Store in an airtight container and refrigerate.

Did you try making this? Let us know how it went in the comments!