Carrot-Cumin Hummus with Yogurt & Smoked Almonds

Mix It Up: On a baking sheet, toss 1 lb. chopped peeled carrots with 1 tbsp. olive oil and 1/2 tsp. ground cumin. Roast at 425° until tender, about 15 minutes. Let cool. In a food processor, puree the 1 can (about 15 oz.) chickpeas (rinsed), 1/4 cup tahini, 3 tbsp. fresh lemon juice, 1 small clove garlic, with the roasted carrots, and 3 to 4 tbsp. ice water until smooth. With the machine running, drizzle in 2 tbsp. olive oil. Season with salt. Transfer to a bowl.

Top It Off: Swirl 1/3 cup plain Greek yogurt onto the top of the hummus. Dust with smoked paprika. Top with chopped smoked almonds and cilantro.