Creamy, cheesy dips are a guaranteed crowd-pleaser, but they can be a little hefty for a predinner snack, so we love this slightly sweet alternative from Ella Mills, author of Natural Feasts. It’s rich enough to quiet hunger pangs, yet light enough to leave room for the main event.

Kale chips are too fragile for scooping up hummus, but serving them alongside traditional chips gives guests a less processed (but still deliciously crunchy and salty) option to keep them from filling up on chipping and dipping.

Serves 8


  • 4 medium carrots (about 14 ounces), peeled and chopped into quarters
  • 1 1/2 tsp. sweet paprika, divided, plus more for seasoning
  • 1/2 cup plus 2 Tbsp. olive oil, plus more for drizzling
  • Kosher salt
  • 3 garlic cloves, peeled
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 3 Tbsp. tahini
  • Juice of 2 to 3 lemons
  • 1 tsp. ground cumin

Active time: 20 minutes
Total time: 1 hour 20 minutes

Preheat oven to 425°. Place carrots on a rimmed baking sheet with ½ tsp. paprika, a drizzle of olive oil, and a sprinkling of salt. Roast until soft and tender, 30 to 40 minutes, adding garlic cloves during final 10 minutes. Let cool.

Meanwhile, place chickpeas in a food processor with olive oil, tahini, lemon juice, cumin, remaining 1 tsp. paprika, and salt to taste. Add ¼ cup water and blend until smooth.

Once carrots and garlic have cooled, add to processor and finish blending until smooth. Scoop into a bowl, drizzle with olive oil, season with paprika, and serve with chips. Hummus will keep in an airtight container in the fridge for up to 7 days.

Kale Chips

  • 1 bunch (about 6 ounces) kale leaves, stems discarded
  • 2 to 3 Tbsp. olive oil
  • Pinch of chili flakes
  • Salt and pepper to taste


Preheat oven to 400°. Place kale leaves on a large rimmed baking tray.

Drizzle leaves with olive oil; season with chili flakes, salt, and pepper; then toss with hands until leaves are totally coated.

Bake until edges begin to brown, 10 to 15 minutes.


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