Preheat oven to 400° (F). Peel and cut the carrots into 1 -inch pieces. Toss with grapeseed oil and season with ½ tsp Kosher salt and a few cranks of freshly cracked black pepper. Roast on a parchment paper or foil covered sheet pan until softened and starting to brown, about 25-30 minutes. When the carrots are room temperature, add 1 ½ cups of them to the work bowl of your food processor (save the rest for a garnish or snack on them) with the chickpeas, garlic, tahini, rice wine vinegar, olive oil, turmeric, miso and 1 tbsp ice water. Process until smooth. Mixture will likely be very thick. Add more ice water, 1 tbsp at a time until hummus is your desired consistency. Process for 4-5 minutes to aerate hummus and make the texture smoother.

PLEASE NOTE THAT IF YOU SKIN CHICKPEAS, YOU WILL NEED MORE THAN ONE CAN BECAUSE SKINNING REDUCES YIELD. YOU WILL STILL NEED 1 ½ CUPS OF CHICKPEAS FOR THE ABOVE RECIPE, MEASURED AFTER SKINNING.Combine 2 cups cooked chickpeas (canned or cooked from dry, drained but still moist) and 1 ½ tsp baking soda in a small saucepan or skillet. Stir continuously over medium heat until the chickpeas are uniformly hot. Stir for another minute. Transfer the chickpeas to a large bowl with cold water, and rub gently with your fingers. The chickpea skins should slip off easily and float to the top of the water. After about 4-5 minutes of rubbing, appx. 80% of the skins will be removed, but keep going if you want to remove them all. To remove the skins from the water, swirl the water in the bowl so the skins rise to the top then, either: 1) pour the water with the skins into the sink (taking care not to discard any chickpeas) and refill bowl with cold water; or 2) skim off with a strainer.