I seriously love hummus.
I have long made my own hummus
I can control the balance of flavors to my liking
(although I do head to Trader Joe's to grab their hummus in a pinch!).
Recently I have decided to play with flavors even more,
and my first creations is...
Spicy Carrot Hummus
Many, many months ago I saw a recipe for Spiced Carrot Hummus with Garlic Oil on Daily Bites Blog. I printed it out, made it, and fell in love. I have made it many many times since then to rave reviews. Trust me..it is good. But I wanted me own variation, my own twist..
so here it is...
INGREDIENTS
1 pound carrots
1 can chickpeas, drained and rinsed
3 Tablespoons Tahini
3 Tablespoons Olive Oil
2 Tablespoon Fresh Lemon Juice
3-4 cloves of garlic, minced (you can always add more if you like garlic!)
2 teaspoon chili powder
1 teaspoon dry ground mustard seed
1 teaspoon ground cumin
1/2 teaspoon red cayenne pepper
Special Equipment:
Food processor or good (high horsepower) blender
MAKE IT
- Steam the carrot for 20-25 minutes. They need to be steamed past fork tender to blend easier. I left the peels on and just chopped the top of the carrot off. You can peel them if you would like.
- Drain and rinse the chickpeas.
- Place the chickpeas, tahini, lemon juice, olive oil, garlic, chili powder, dry mustard, cayenne pepper, and cumin in the food processor/blender and blend until thoroughly combined and smooth.
- When carrots are done cooking, add them to the mixture in the food processor/blender
- NOTE/TIP: Reserve some of the cooking liquid in case the mixture gets too thick and some liquid needs to be added to the mixture. You can also use small amounts of olive oil as well.
- NOTE: If you want it spicier, you can adjust the spices to your liking. Also...be sure to head to Daily Bites - hers has curry in it for a different flavor profile
This is amazing served with so many different things.
I often served mine with pita chips or lentil chips,
but for a lo-cal options try celery or red pepper.
CONTINUE READING
