There are a lot of carrots at the farmer’s market and if you are stumped for an easy recipe that is tasty too, don’t fret. My Roasted Carrot Hummus is simple and makes enough for a nosh with a small group of friends .
Enjoy and definitely leave a comment if you decide to make it yourself. I wanna hear everything…
Before you start, when I say medium carrots, I mean approximately 5 inches tall and not super fat around. Please don’t use bagged baby carrots. If you can only find large carrots, the kind Bugs Bunny would indulge in, just use about 6 of them.
Lastly, when buying chickpeas, read the ingredients to avoid additives because believe it or not there are quite a few gross ones in canned beans. The label should read chickpeas, water and salt. That’s it. Have fun.
My Roasted Carrot Hummus
10 med. unpeeled, washed and dry carrots.
1 tsp. each: corianer, cumin and anise seed.
3 cloves garlic
1/3 cup each of grapeseed and extra virgin olive oil
1 can chickpeas. Drain & rinse
3 cloves garlic
1/2 cup fresh lemon juice
1/4 cup EVOO
1/2 cup tahini
1/4 cup mint tea
2 tsp. cumin seed. or 1 tsp ground
salt and pepper to taste
Grind spices in a mortar and pestle or coffee grinder. Set aside. Chop garlic and mix with spices and oils in a large bowl. Add carrots to bowl with salt & pepper to taste. Using clean hands, mix everything thoroughly and pour in a cast iron skillet or roasting pan. Roast at 375 for 30 minutes and then lower the heat to 350 for another 15. Remove. Set aside.
Meanwhile, add to your blender in this order: lemon juice, mint tea, oils, tahini, water, garlic, cumin, carrots & chickpeas. Blend until desired consistency. Chickpeas are dense so you may have to stop blender in between to stir and restart. Add salt and pepper to taste. Garnish with a sprinkle of cumin and serve with an assortment of crudites, olives olives or toasted flatbreads. Pair with a dry white wine with citrus notes or a “not too sweet” sparkling lemonade Enjoy!