Before you get too freaked out, rest assured, this recipe is awesome! When I lived in Israel, I was fortunate to eat at my friend Andrea’s house for an EatWith dinner party where she served this life-changing hummus!
Though it may be straying from the traditional, pure white hummus you are used to, this roasted carrot hummus has a sophisticated flavor and vibrant orange color, plus it has the benefit of added beta-carotene.
- 1 lb. carrots, peeled and cut into chunks
- 1 15-ounce can of chickpeas, drained and rinsed
- 4 cloves of garlic, minced
- 1/2 cup of tahini
- Juice of 1 lemon
- 3 tablespoons olive oil (plus one 1-2 teaspoons for roasting the carrots)
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2-3 tablespoons of water (if necessary)
- Chopped cilantro (for garnish)
- Preheat oven to 425°F. Toss carrots in some olive oil and a sprinkling of salt and pepper. Roast until tender (about 30 minutes).
- Remove the carrots from the oven and allow to cool slightly (about 10-15 minutes). In a food processor, combine carrots, chickpeas, garlic, tahini, lemon juice, cayenne pepper, cumin, coriander, salt and pepper. Process until a paste begins to form (about 1 minute).
- Stream in the olive oil through the processor’s feeder-tube. You will notice the hummus’ texture becoming smoother. Allow to process for 1-2 minutes more.
- If the hummus is not smooth enough, slowly stream in water, one tablespoon at a time, until desired consistency is reached.
- Top with chopped cilantro and serve!
This hummus has a very unique “spiced” flavor from the roasted carrots. I’m sure you’ll love it!