Here's a variation for you hummus-makers. It's no doubt good made with your home-cooked chickpeas rather than canned.
Spiced Carrot Hummus with Garlic Oil
1 cup peeled, chopped carrots
1 15-oz can chickpeas, rinsed and drained
3 tablespoons tahini
2 tablespoons garlic extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon sea salt, or more to taste
1/8 teaspoon ground cinnamon
Bring an inch or so of water to boil in a small pot fitted with a steamer basket. Add the carrots and steam until tender when pierced with a fork. Transfer the steamed carrots to a food processor fitted with steel blade.
Add the remaining ingredients and process for several minutes until thick and smooth, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Refrigerate in an airtight container for up to 3 days. Makes about 1-3/4 cups.
My local farmer's market lady gave me this recipe. I liked it.