Wednesday, December 17, 2014

GREAT Roasted Carrot Hummus

I crave big fat spicy carrots in the fall and winter.

My crop was a bit off this year in the garden. So many of the carrots were rotted when we pulled them, not sure why.
We will try again next season.

Luckily, I can buy delicious ones at the farmers' markets, so I can stay in business.

This dip is the BEST version of hummus you will ever try.
Trust me.

I decided recently that I don't love tahini paste.

I think mine went rancid in the freezer, and I was turned off by the smell and texture.
Who needs all that extra fat in hummus anyway? So, I omitted it from this "hummus" recipe.

One site recommends peanut butter in place of the tahini, but I didn't feel it was needed.

This stays well in the fridge for a week, and freezes well too with some olive oil on the top of the container before sealing.

Make this healthy dip! I loved it with celery sticks.

Roasted Carrot Hummus (adapted from the Kitchn):

1 pound fresh carrots, chopped into 1-inch chunks
4 whole cloves of garlic, peels left on
4 tablespoons extra virgin olive oil, divided
can of chickpeas (I use Goya), rinsed and drained
2 tablespoons fresh lemon juice
1/4 cup water + more to thin if necessary
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/2 teaspoon ground cayenne (or less, I like a bit of heat)
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
fresh cilantro, minced, to serve

Roast the garlic cloves (leave peels on) with the carrots, drizzled w/ 2 tbsp. of the olive oil and kosher salt on a baking sheet at 400F for about 20 minutes.

Pop off the garlic peels and puree the roasted carrots, rinsed chickpeas, remaining olive oil and the spices in a food processor.

If the mixture seems too thick, add in some water.

Taste for seasonings and serve w/ chopped cilantro as a garnish.

Serve with veggies or pita chips.

This is good stuff!


Tracy S said...

I too can't stand tahini. This looks like a good take on hummus, will have to try.

Anonymous said...

You omitted the tahini - now ditch the chick peas! Here's another wonderful carrot recipe for you to try from Claudia Roden. I'm made it many times and love it. -

Natalia B said...

Sounds like a delicious alternative to regular hummus. I too dislike tahini and although I eat store-bought hummus on occasion, whenever we make it at home, we always tweak it to omit tahini.

Thanks for this idea - it looks pretty on the celery sticks you have in your photo and I'm sure goes well with other veggies!

Proud Italian Cook said...

I never liked tahini, that's why I always go for a white bean dip, but this sounds good!

sixty-five said...
This comment has been removed by the author.
sixty-five said...

You can always have fresh tahini if you make it yourself in the blender. Keep white sesame seeds in freezer. Whiz 2 T seeds. Then add 1/2 t good sesame oil, 1/4 t salt and 1/4 c tepid water.

Kathleen Bono said...

Thanks, Stacey. This looks amazing! I along with everyone else don't like tahini - I never put it in my hummus either. I will definitely try this one.

Stacey Snacks said...

sixty five,

I always make my own tahini, but I make too much, so freeze it, but I haven't been happy with the frozen outcome.

This recipe really doesn't miss it......