This week we tried a hummus recipe from thekitchn.com. Roasting root vegetables are the perfect job for the Solavore Sport; let the carrots roast all day in the sun and they'll get really soft and sweet.

1 pound carrots, we used organic baby carrots
4 whole cloves of garlic, peels left on
4 tablespoons extra virgin olive oil, divided
1 1/2 cups cooked chickpeas, rinsed and drained if from a can
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water + more to thin if necessary
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

Toss the carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the solar oven until the carrots are very tender and soft (they could easily go 4-6 hours if you are getting temperatures under 250 degrees). Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.

In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

Serve with pita chips, crackers or pretzels and enjoy.