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.
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!