Carrot Dijon Hummus

For the Hummus

• 3 medium-sized carrots
  
• 15-oz can of chick peas, drained and rinsed
• 0.25 c tahini
  
• 1 tbsp coarse-grained Dijon mustard
• 2 tsp maple syrup
• 0.5 tsp sea salt
• Generous grind of black pepper
• Dash or more of olive oil as needed

For Garnishing

• Drizzle of olive oil
• Drizzle of maple syrup
• Few dollops of Dijon mustard
• Big handful of roasted salted pistachios
• Sprinkle of sumac or paprika

1. Peel the carrots and slice them into big chunks, then place them in a small pot.
2. Cover the carrots with water and boil them for 15-20 minutes until very soft. Alternatively, you can steam them if you prefer. Either way, make sure they're super soft in order to create a creamy hummus. When the carrots are done cooking, drain them well.
3. In a food processor, combine all the hummus ingredients (cooked carrots, chick peas, tahini, mustard, maple syrup, salt, and pepper). Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a splash of olive oil. Repeat as needed.
4. Taste it! If you think it needs more zing, add more salt, pepper, and/or mustard. If you think it needs more richness, add a dash more oil or tahini. If you think it needs more sweetness, add a tiny bit more maple syrup.
5. Transfer the hummus to a serving bowl. Add a big drizzle of olive oil, a little drizzle of maple syrup, and a dollop of Dijon mustard. Finish it off with some pistachios and a sprinkle of sumac.