Jenny Mollen’s Roasted Carrot Hummus

Serves 6 to 8

1 (15-ounce) can chickpeas, drained
½ cup tahini
¼ cup olive oil, plus more for drizzling
2 garlic cloves, crushed
3 to 4 tablespoons fresh lemon juice
1 ½ teaspoons kosher salt
Sweet paprika or ground cumin (optional)

1. Combine the chickpeas, tahini, olive oil, garlic, lemon juice, and salt in a blender. Blend until a smooth and creamy paste forms. Taste and adjust the seasonings as needed.
2. Transfer the hummus to a platter or medium bowl and serve drizzled with more oil or, if desired, sprinkled with paprika or cumin.