Chickpea and Roasted Carrot Hummus🥕

Cook the carrots in the oven or in an air fryer, as you prefer, at 180 degrees for about 25 minutes (they should be tender).

Meanwhile, rinse the chickpeas and remove the skins covering them (this step is important for obtaining a smooth and creamy hummus).

Transfer the carrots, chickpeas, tahini, lemon juice, oil, and spices to a blender.

Blend several times until you get the desired consistency.

Transfer the hummus to a plate, create the classic waves with the back of a spoon and season with oil, paprika, chopped parsley, a generous drizzle of oil and crunchy chickpeas (I seasoned the latter with oil, salt and paprika and then cooked them for 15 minutes in the air fryer)!