Carrot hummus

Another bumper crop of carrots. After years of fruitless planting I seem to have turned some corner. Weeding between the tiny plantlets with two fingertips was a pain in the neck but it finally paid off when the rains came. It’s time to dig them for winter storage but for now I’m trying to duplicate a fantastic carrot hummus I found during my stay in Seattle last week.

My basic hummus recipe is very adaptable. Make it Moroccan or Mediterranean or Mexican by varying the spices, or add something like sweet potato, carrot, or even beets. The tahini can be omitted, especially when adding other flavors like carrots. Let it sit in the refrigerator for a day to blend the flavors before adjusting any ingredients.

– Joan, 14 September 2018

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Carrot Hummus

  • Servings: about 3 cups
  • Print

  • One 15-oz. can garbanzo beans, drained and rinsed
  • 1 lb. fresh carrots, peeled, cut up and cooked
  • 1/4 cup lemon juice
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 2 garlic cloves, coarsely chopped
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-3 teaspoons or more sriracha sauce, to taste

Peel and cut the carrots into large chunks. Place them in a microwaveable bowl with 2 tablespoons water, cover and microwave for about 5 minutes. Check with a fork to see if they’re soft. In my microwave they needed an additional 5 minutes. Uncover and let cool for a few minutes while you get everything else together.

Drain and rinse the beans, then put them in a food processor with all of the other ingredients, including the drained carrots. Process until smooth. Cover and refrigerate overnight. Taste after 12-24 hours and adjust seasoning if necessary. Serve with pita chips, crackers, or crudités, or use as a spread on wraps.

 

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