Saturday, May 12, 2012

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.

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

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