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.