📖 Instructions

1. Prep the Carrots: Wash and roughly chop 1 pound of carrots. Don't worry about perfection; they're going in a blender, so big chunks are fine.
2. Roast the Carrots: Toss the chopped carrots with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until they're tender and slightly caramelized. Trust me, this step is where the magic happens – roasting brings out their natural sweetness!
3. Prepare the Ginger: Peel and roughly chop about 1 inch of fresh ginger. If you're a ginger fiend like my mom, maybe add a smidge more, but I reckon you should stick to the recipe, at first.
4. Combine Ingredients: In a food processor or high-powered blender (I use my trusty Vitamix – total lifesaver!), combine the roasted carrots, chopped ginger, one 15-ounce can of drained and rinsed chickpeas, 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 clove of garlic (minced), 1/4 cup of water (add more for a smoother consistency), and a pinch of salt. If you feel that the mixture is lacking some liquid, feel free to add water. No one can stop you!
5. Blend Until Smooth: Process until the mixture is incredibly smooth and creamy. This might take a couple of minutes, and you may need to scrape down the sides of the bowl a few times. Patience, dear reader, patience!
6. Taste and Adjust: Give the hummus a taste and adjust the seasoning as needed. It might need more salt, lemon juice, or even a touch of honey if you prefer a sweeter flavor. Honestly, taste as you go, and don't be afraid to experiment!
7. Assemble the Board: Spread the carrot and ginger hummus on a platter or wooden board. Create a well in the center and drizzle with a bit of olive oil. I like to use extra virgin for that extra oomph!
8. Add Dippers: Arrange an assortment of dippers around the hummus. I recommend a mix of textures and flavors, such as fresh vegetables (cucumber, bell peppers, celery sticks), pita bread (warmed or toasted), crackers, pretzels, and even some fruit like apple slices. Remember Maya, well, she had it with nachos. It worked!
9. Garnish (Optional): Sprinkle the hummus with toasted sesame seeds, chopped fresh parsley, or a dusting of paprika for visual appeal. Presentation is KEY!
10. Serve and Enjoy: Serve the carrot and ginger hummus board immediately and watch your guests devour it. It's also great for meal prep; just store the hummus in an airtight container in the refrigerator for up to 5 days. Just remember to store it in the fridge.