Pat and the kids from the Orono Gardening and Cooking Club sent us this recipe. We love carrots, and we love hummus, so what could be better than hummus with carrots already in it??
4 large carrots, roughly chopped
2 cups chickpeas, cooked
1/4 cup tahini
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 clove garlic, roughly chopped
2 tbsp lemon juice
salt and pepper to taste
1. Preheat the oven to 400F. Toss the carrots with the olive oil, salt, and pepper. Place them on a baking sheet and roast for 20 minutes, or until tender and browning along the edges.
2. Place the chickpeas in a food processor along with the carrots, olive oil, tahini, cumin, paprika, garlic, and lemon juice. Pulse a few times to break it all down. Then, with the processor on, slowly drizzle in 1/2-2/3 cup water, stopping often to scrape the container down. Use your judgment on how much water to add; use just enough to obtain a creamy, smooth texture.
3. Season with salt and pepper. Taste, mix/process and adjust seasonings as needed.
4. When the hummus is perfectly smooth, transfer it to a serving dish and drizzle a tablespoon of olive oil over it. Serve with pita bread or veggie sticks.
Note: Hummus keeps in the freezer really well. Make plenty and freeze extra for later.