Easy Carrot Hummus

For the Hummus

• Four medium-sized carrots
• Two 15-oz cans of chickpeas
• 0.5 c tahini
• Generous drizzle of bold, flavorful olive oil
• 0.5 tsp sea salt

For Garnishing

• Drizzle of olive oil
• Carrot slices
• 0.25 c roasted salted pistachios
• Leaves of two sprigs of fresh mint
• Sprinkle of sumac

1. Coarsely chop the carrots and steam (or boil) them until very tender, about 10-15 minutes. Drain them completely.
2. As the carrots cook, drain and rinse the chickpeas.
3. In a food processor, combine all the hummus ingredients (cooked carrots, chickpeas, tahini, olive oil, and salt). Process for several minutes until a smooth, creamy texture develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of water or additional olive oil.
4. Place the hummus in the center of a large serving bowl, flatten it out, and create a swirl pattern.
5. Add an additional drizzle of olive oil.
6. Top the hummus with carrot slices, pistachios, mint leaves, and a sprinkle of sumac.