There is nothing like smooth, creamy hummus. It was one of my favorite foods when I was a kid, but chickpeas became too hard for me to digest—so I can no longer enjoy it. Luckily, I’ve found ways to create dips inspired by the other ingredients that make hummus so delicious. In this recipe, I roast colorful carrots with classic Indian spices and then blend them with tahini, lemon juice, and garlic. It’s a great dip to pair with gluten-free crackers, grain-free tortillas, or fresh, crunchy veggies.