Carrot Hummus

Perfume your weekly menu plans with this sweetly spiced spin on good ol' fashioned hummus. Chinese Five Spice elevates the familiar mix to something extra special. Serve it as a dip, warm or cold, with salty popped chips and crunchy crudité, layer it onto focaccia with grilled vegetables, or pair it with a poached egg and cilantro torn fresh for the deliciously messy sandwich pictured here. We won't tell if you need to eat it by the spoonful too.

Yield: 2-3 cups , Prep time: 10 minutes , Cook time: 30 minutes



1. Preheat the oven to 400 degrees.
2. Remove the tops of the carrots, scrub clean, and roughly chop. Spread on a cookie sheet and drizzle with 2 Tbsp. of olive oil; season with 1 tsp. of the Chinese Five Spice, salt and pepper. Toss together and then place in the oven to roast for 20-30 minutes, or until the carrots are tender.
3. When the carrots are tender, remove from the oven and transfer to a food processor with the garbanzo beans. Blend; pour the orange juice through the spout as they come together, followed by the 1/2 cup of olive oil. Stir in the rest of the Chinese Five Spice.
4. Taste the hummus and adjust the flavors to your liking with salt and pepper. If the hummus is too thick, blend again while pouring water slowly through the spout until it is the consistency you like.

Tips + Tricks

**If you can't find Chinese Five Spice, substitute a mix of cinnamon, clove, fennel seeds, anise seeds, and pepper.