Roasted Carrot Hummus

• 3 large carrots (about 12 ounces), roughly cut into 1-inch pieces 
• Kosher salt 
• 1½ tablespoons extra-virgin olive oil 
• 2 tablespoons tahini (sesame paste), well stirred 
• 1 teaspoon light brown sugar 
• ½ teaspoon ground cumin 
• 1 pinch crushed red chili pepper, or to taste 
• 2-4 tablespoons water 

Preheat the oven to 375°F. Place the carrots, salt, and olive oil on a large piece of foil or parchment paper. Toss the ingredients together. Wrap them up and seal the edges so the steam doesn’t escape. Roast in the oven until tender, 30-40 minutes. Open the paper and continue to roast for 5 minutes. Remove from the oven and cool completely. Process the carrots and the remaining ingredients, except for the water, in a food processor. Process the mixture until smooth, scraping down the sides of the bowl. Add water, if needed, to make a thick dip the consistency of hummus. Season with salt. This can be kept in the refrigerator for a few days.