Spicy Carrot Hummus
from https://www.bonappetit.com/

Brands of harissa can vary widely in heat levels, so start with 1 Tbsp. and give it a taste. Gradually add more if you like it spicy.

2 medium carrots, peeled, ends trimmed (about 4 ounces)
1 15½-ounce can chickpeas, rinsed, drained
⅓ cup tahini, well mixed (recipe for Homemade Tahini)
¼ cup fresh lemon juice
1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
1 tablespoon (or more) harissa, Sriracha, or gochujang
¾ teaspoon (or more) kosher salt
¼ teaspoon ground cumin
2 tablespoons olive oil, plus more for drizzling
Toasted sunflower seeds and chopped parsley (for serving)

Preheat oven to 425°. Place carrots in the center of a large square of foil and drizzle with 2 Tbsp. water. Wrap foil around carrots to make a tightly sealed packet. Place on a foil-lined rimmed baking sheet and roast until carrots are very tender, 40–50 minutes. Let sit until cool enough to handle. [You could also steam the carrots if it is too hot to turn on the oven.]

Process roasted carrots, chickpeas, tahini, lemon juice, garlic, harissa, salt, and cumin in a food processor until mixture is smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed. Add more harissa to make hummus spicier, if desired, then process to incorporate, just a few seconds longer.

Transfer hummus to a shallow bowl. Top with sunflower seeds and parsley and drizzle with oil.

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

Makes about 2¼ cups