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1.
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Preheat the oven to 400 F.
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2.
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Cut the carrots in half lengthwise, put them on a baking tray and drizzle with olive oil to coat and season with a pinch of salt.
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You can also cut them into small chunks to roast faster.
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3.
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Place the carrots in the oven and roast them for about 40 minutes, or until you can easily pierce them with a fork.
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Set aside and let them cool for about 15 minutes.
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When ready to use, cut the carrots into small chunks.
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4.
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In a food processor or blender, add the tahini, lemon juice, garlic, salt, and about 2-3 tablespoons of the reserved chickpea juice (from the can of chickpeas) or water.
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5.
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Turn the food processor on for about 30 seconds until mixture is combined and smooth.
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(This step is what makes the hummus really smooth and creamy, so you dont want to skip it!)
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6.
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Then add the chickpeas, dill and carrots.
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Turn the food processor on and slowly drizzle in the remaining chickpea juice (or additional water if needed), until hummus has reached its desired consistency.
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7.
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Scrape hummus into a bowl and serve with crackers, if desired, or just dig in with a spoon!
