Carrot Hummus

• 1 15-oz can chickpeas, drained and rinsed
• 1 pound carrots
• 1 tablespoon grated ginger root
• 1/2 teaspoon cardamon
• 1/2 teaspoon coriander
• 1/2 cup tahini
• 2 tablespoons lemon juice
• kosher salt, to taste
• Aleppo pepper, to taste
• olive oil

1. Peel carrots (or not, as you choose), and cut into half-inch chunks; steam or boil until al dente, but not mushy-soft. Remove from heat and cool enough to touch comfortably.
2. Combine everything except the salt, aleppo pepper and olive oil in a food processor. Blend until it reaches the degree of smoothness you want, adding oil gradually as needed.
3. Taste and season with salt and Aleppo pepper to your taste.
4. Serve with fresh veggies, flatbread of your choice, or as a filling for lettuce wraps.

chickpeas, carrots, ginger root, cardamon, coriander, tahini, lemon juice, kosher salt, pepper, olive oil

Taken from food52.com/recipes/9771-carrot-hummus (may not work)