Carrot hummus with za'atar and caramelized onions

Carrot hummus

5-6 carrots
2 cans chick peas
olive oil (about 1-2 T)
tahini (about 2 T)
lemon juice (about 1 T)
diced garlic (about 2-3 cloves)
salt
za'atar
caramelized onions (I followed these directions and used 4 yellow onions)

Cut carrots in halves or thirds, toss with olive oil and roast in oven until soft. Purée carrots in a blender (add some olive oil and water to help blend). Rinse chick peas and purée, adding garlic, salt, olive oil, water, lemon juice and tahini a little at a time until it reaches the right consistency and taste. Mix hummus with the carrots and dust top with za'atar. When ready to serve, top with a little more olive oil and caramelized onions. Serve with pita bread and these other dishes.

(Recipe by H. Farrell)