September 8, 2020
Hi Everyone,
As the harvest season continues, new delights show up every week.
This week, lovely carrots are coming. So, let’s make carrot hummus! It’s quick and easy and very delicious.
CARROT HUMMUS
1 lb carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground black pepper
3 TBS tahini
1 TBS chopped fresh cilantro, plus 1 tsp for garnish
juice of 1 lemon
- Preheat the oven to 400 degrees.
- Toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast for 20 – 25 minutes, until the carrots are tender and lightly caramelized, stirring halfway through. Remove from the oven and let cool until just warm. Peel the garlic cloves.
- In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons of water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons of olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.
HELPFUL HINT: Great dips deserve great dippers. Try pita chips, endive, baby bell peppers, radishes, celery, celeriac, blanched green beans and Persian cucumbers.
Enjoy!
Have a delicious week,
Best,
Judi