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Carrot Chickpea Hummus

As you may recall, I don’t like (mushy) chickpeas.  That means I definitely don’t like hummus.

Why are you posting about it then?

Well, you see, I made this for a party, and it was devoured.  It would have been a crime not to give the recipe!

And, anyway, I had a bunch of pictures.

Roasted Carrot and Chickpea Hummus
(makes about 2 cups)

1 pound carrots, cut into 1/2 inch slices
6 cloves garlic (skins still on)

1 15 ounce can chickpeas, washed and rinsed
1 tbsp olive oil, plus more for drizzling
2 1/2 tsp ground cumin, divided use
1/2 tsp fine sea salt
1-2 tbsp tahini
Juice and grated zest of 2 medium lemons
1/2 cup milk (dairy or non-dairy), more or less as needed
1/2 tsp smoked paprika (hot or sweet), plus more for sprinkling 

1. Preheat the oven to 450°F. In a roasting pan or on a large rimmed baking sheet, combine the carrots and garlic with the oil, 1-1/2 tsp cumin, and salt. Roast the carrots, stirring occasionally, until tender and browned, about 25 to 30 minutes.Cool, then squeeze garlic out of their skins.
2. In a food processor, pulse the carrots and garlic until chopped. Add the chickpeas, tahini, lemon juice, and lemon zest; pulse until blended. Add the milk, smoked paprika, and remaining cumin; pulse until smooth, adding more milk if necessary.

3. Transfer hummus to bowl. Drizzle with additional olive oil and sprinkle with a bit of smoked paprika.


Now, I never tasted this, but I have witnesses who said it was really good.
To quote someone: “This hummus is lighter than the usual, but still delicious”
So, you should go make it!  Even if you don’t like hummus, you could always bring it to a party like I did.

2 Comments

  • Reply
    Anonymous
    December 6, 2012 at 10:41 am

    Why are chickpeas included in the name but not in the recipe?

    • Reply
      SS
      December 6, 2012 at 5:36 pm

      Because I’m an idiot, that’s why. It’s all fixed up now. Thanks for letting me know there was a problem.

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