An autumnal take on classic hummus — with a punchy orange color to boot. This dip gets its smoky flavor from smoked paprika and the roasty bits of carrot, which also add a layer of deep, root vegetable-y sweetness. We like to serve ours topped with a generous sprinkling of dukkah, a savory toasted blend of nuts, seeds, and spices. If you don’t have a spice mill, don’t worry: after toasting your nuts and seeds mixture in a dry pan, place it in a sealable plastic bag before smashing it with the bottom of a pot or heavy cup measure to create small, crumbly pieces, ideal for garnishing your hummus — or serving alongside crusty bread and olive oil for dipping.

Makes about 2 cups


1 lb. carrots, peeled and halved lengthwise, then cut into 1-inch pieces
1 1/2 tsp smoked paprika, divided
1 tsp ground cumin
1/4 cup shelled pistachios
2 tsp cumin seed
2 tsp coriander seed
1 tbsp sesame seeds
1/2 tsp ground ginger
1/8 tsp crushed red pepper flakes
1 15-.5-oz can chickpeas, drained and rinsed
1 large clove garlic, peeled
1/2 cup tahini
3 tbsp sherry vinegar
Olive oil
Kosher salt and freshly ground black pepper
Flaky salt
Crudite, for serving (we like purple cauliflower, Persian cucumbers, radishes, and endive)

  1. Roast the carrots:
    Place an oven rack in the center of the oven, then preheat to 450°F. Place the carrot pieces on a sheet pan; drizzle with olive oil and season with salt, pepper, the ground cumin, and 1 teaspoon of the smoked paprika. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

  2. Make the dukkah:
    While the carrots roast, heat a dry pan over medium heat until hot. Add the pistachios, cumin seeds, coriander seeds, and sesame seeds. Toast, stirring frequently, 2 to 3 minutes, or until lightly toasted and fragrant. Transfer to a bowl to let cool slightly. When cool enough to handle, transfer to a sealable plastic bag (or spice mill, if you have one). Smash with the bottom of a pot of heavy cup measure (or pulse in the spice mill) to break into small pieces. Return to the bowl. Stir in the ground ginger and crushed red pepper flakes; season with flaky salt and pepper.

  3. Make the hummus:
    In a food processor, combine the roasted carrots, chickpeas, garlic clove, tahini, sherry vinegar, remaining 1/2 teaspoon of smoked paprika, and 1/4 cup of olive oil. Season well with salt and pepper. Pulse to blend until smooth.

  4. Assemble & serve your dish:
    Transfer the hummus to a serving bowl; drizzle with olive oil and garnish with the dukkah. Serve the finished hummus with the crudite. Enjoy!