Crisp Carrot Sticks with Hummus

Wash 4 medium carrots thoroughly under cold running water. Peel the carrots with a vegetable peeler, trim off both ends, and slice them lengthwise into 3-inch sticks. Set the carrot sticks aside on a serving plate.

Cut 1 medium lemon in half and squeeze it to yield 2 tbsp of fresh juice, making sure to discard any seeds.

Peel 1 whole garlic clove.

Drain and rinse 15 oz of canned chickpeas in a colander under cold water.

In a blender or food processor, combine the 2 tbsp of fresh lemon juice, 1 peeled garlic clove, and 1/2 tsp of salt. Blend on high until the garlic is finely minced, then let the mixture sit in the blender jar for 1 minute to allow the acid to mellow the garlic's raw bite.

Add 3 tbsp of tahini to the blender and process until the mixture becomes thick and creamy. If it is too paste-like, add 1 tbsp of cold water and blend again to emulsify.

Add the rinsed chickpeas, 1/2 tsp of ground cumin, and 2 tbsp of olive oil to the blender. Blend on high for 2 minutes, pausing to scrape down the sides of the jar with a spatula, until the hummus is completely smooth and fluffy. If a thinner consistency is preferred, blend in an additional 1 tbsp of cold water.

Transfer the finished hummus to a small serving bowl. Drizzle with a tiny splash of olive oil and dust the top with 1/4 tsp of paprika. Serve immediately alongside the crisp carrot sticks.