Carrot HummusPosted: April 28, 2015
I let my 5 year old pull the remainder of the carrots in the garden to make room for something else. I decided to use them to make carrot hummus. My carrots were lighter orange than the ones you typically find in a grocery store. My hummus is not as vibrant of an orange color as I assume using more deeply colored carrots would produce. No matter, the overall result is a tasty variation of hummus and would be a colorful addition to any table of food.
I adapted this recipe from one found in the April 2015 issue of Cooking Light. This issue has 7 variations of hummus and they all look interesting.
1 cup carrots, peeled and chopped
1 15.5 ounce can chickpeas, drained
2 tablespoons olive oil
1 garlic clove, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
sliced almonds (optional)
Place the chopped carrots in a small saucepan and cover with water. Bring to a boil and cook until the carrots are very tender, about 20 to 30 minutes. Remove from heat and let cool. Save the water to add to the hummus.
In a food processor, add the chickpeas, olive oil, garlic, kosher salt, cumin, and cooked carrots. Add about 3 tablespoons of the water the carrots cooked in and process, stopping to scrape down the sides from time to time, until smooth. This may take up to 5 minutes. Spread carrot hummus in the serving dish and top with shredded carrots and sliced almonds (if using). Sprinkle with paprika.