Carrots add an earthy sweetness to this twist on hummus. I seasoned mine with ras el hanout, a Morrocan spice blend that's loaded with warm flavors like cumin, cardamom, cinnamon, and ginger. The resulting dip is richly spiced, but not at all "hot." For a hotter variation, substitute harissa for the ras el hanout.
Look for tahini, a smooth paste made from sesame seeds, in either the natural aisle of your grocery store or in the International aisle, near the Jewish foods.