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

Ingredients

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)

Method
  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!