paprika roasted carrot hummus with fresh herbs and pita
1 lb carrots, peeled + sliced ½”
1 tbsp smoked paprika
¼ cup ice cold water, plus more if needed
1 (15.5 oz) can chickpeas (no salt added), rinsed + drained
2 garlic cloves, roughly chopped
½ cup tahini
2 tbsp olive oil
2 tsp lemon zest
2 tbsp lemon juice
1 ¼ tsp kosher salt
1 tbsp sesame seeds
1 tbsp fresh dill leaves
1 tbsp chopped fresh chives
flaky sea salt
warm pita or pita chips, for serving
For the roasted carrots, preheat the oven to 425°F. Line a sheet pan with parchment paper. Place the sliced carrots onto the sheet pan. Add the smoked paprika, a generous drizzle of olive oil, and a good pinch of salt. Toss to coat. Spread the carrots into an even layer. Roast for 30-35 minutes, or until tender. Let cool for about 10 minutes.
For the hummus, add the water, roasted carrots, chickpeas, garlic, tahini, olive oil, lemon zest, lemon juice, and salt to a high-powered blender (you could also use a food processor, but the blender will create the smoothest texture).
Blend until smooth and creamy, using a spatula to scrape down the sides of the blender a couple of times. If needed, add a little bit more water to help everything combine. Taste and add more salt if needed.
Plate the hummus with the sesame seeds, dill, chives, a pinch of flaky sea salt, and a drizzle of olive oil over top. Serve with warm pita or pita chips alongside.