BY SHALEEN DESTEFANO
I was recently at a friend’s house (she’s one of those foodies who always has something new and amazing on the table), and in fact she made the table we were eating from. She is a creative force! Marina, I love you and your roasted carrot hummus. Sweet, savory, and just the right amount of cozy, it feels perfect for fall. Roasting the carrots brings out this rich, earthy flavor that blends beautifully with the usual hummus suspects, chickpeas, tahini, lemon and a little garlic. Scoop it up with crackers or veggies, or just keep it in the fridge for easy snacking. Trust me, it’s one of those dishes that looks impressive but couldn’t be easier to pull off.
Ingredients
For the Roasted Carrots:
8-10 medium carrots, scrubbed well and cut into big chunks
3 cloves garlic, peeled
2-3 tablespoons extra virgin olive oil
½ teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon black pepper, freshly ground
For the Hummus:
2 tablespoons tahini, sesame paste
3 tablespoons of extra virgin olive oil
3 tablespoons lemon juice, freshly squeezed
2 tablespoons water, more if needed
½ teaspoon kosher salt
¼ teaspoon black pepper
¾ cup canned chickpeas, rinsed and drained
Optional Garnish:
drizzle of olive oil
microgreens
extra roasted carrots
Directions
Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the carrots and garlic onto the prepared sheet, drizzle with olive oil and sprinkle with ground cumin, salt and pepper. Roast for 30 minutes. Let them cool for 10 minutes.
Whisk together the tahini, olive oil, lemon juice, water, salt and pepper in a bowl until thoroughly combined.
Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini mix through the tube. Let it run until the hummus is creamy. You might have to stop and scrape the sides of the bowl a few times.
Taste for seasoning and add in more salt and pepper if necessary.
Garnish with a drizzle of olive oil, and microgreens or extra roasted carrots for drama!