Carrot Hummus

Carrot Hummus
(Adapted from Food and Wine)


3 medium carrots, peeled and chopped
1 clove garlic, sliced
Olive oil
1/4 cup tahini
1 cup chickpeas*
1 tbsp lemon juice
1/4 cup olive oil
1-2 tbsp water


1. Boil carrots for about 15 minutes, drain and set aside.

2. Preheat oven to 400F. 

3. In an oiled pan, add carrots and roast for about 20 minutes. Add garlic and return to oven for about 5-10 minutes. Make sure the carrots are soft and the garlic isn't burned. Let cool.

4. Add all ingredients except 1/4 cup olive oil, to a food processor. Process until smooth.

5. Scrape down the sides with a spatula. As you continue to process, drizzle the olive oil into the hummus until it's smooth and creamy. Drizzle in water if it's too thick.

*I soak 1/2 cup of dry chickpeas in water for about 12 hours. I drain and rinse them. Then I simmer them for one hour on the stove in water. I like to shell my chickpeas, so I leave them in the water and when it's cooled a bit, I remove the skins and they're ready to go!

April 20th 2022: Note for me! Next time try less tahini or remove it altogether! Could use a little salt too!

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