1

Peel the carrots and chop three of them into 2-inch round slices (2 cups chopped). Place them in a large pot and cover with water, adding a pinch of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-high and cook until the carrots are soft, about 15 minutes. While they are boiling, grate the remaining carrot (3/4 cup grated) and set it aside. Also, soak the Medjool dates in warm water for 5-10 minutes.

2

Once the carrots are soft, drain the water, reserving ½ cup of the cooking liquid. Transfer the boiled carrots to a food processor along with 2 1/2 Tbsp melted coconut oil. Blend until smooth, scraping down the sides as needed.

3

Add the rinsed chickpeas, soaked dates, vanilla extract, maple syrup, spices, and grated ginger to the food processor with the carrot purée. Blend until fully combined, scraping down the sides as necessary. If the mixture needs more liquid, add the reserved cooking water 1 tablespoon at a time, blending until the desired consistency is reached.

4

Add the golden raisins, chopped pecans, and the grated carrot. Pulse (don’t fully process!) until just combined.

5

Transfer the Spiced Carrot Cake Hummus to a serving dish. Top with the remaining grated carrot, chopped pecans, and pumpkin seeds. Store in an airtight container in the refrigerator for up to 5 days.