11.20.2009

Harvest Hummus



I made this hummus a few weeks ago with the end (sniff, sniff) of my CSA goodies. I received a huge bunch of carrots and was looking for a unique way to enjoy them. Carrot hummus it was! While the carrot flavor is mild, I love the fact that this hummus is jam-packed with nutrients. And the color is just amazing—perfect for fall. A Thanksgiving appetizer perhaps?

I am so looking forward to next week’s holiday. We will be celebrating with my family and it is sure to be a relaxing day with a lot of laughs. Truthfully, I am most looking forward to mashed potatoes and stuffing smothered in mushroom gravy. I will share my favorite gravy recipe with you early next week, but if you are planning your feast this weekend, these
Asiago Sweet Potatoes are a sure to please menu addition.

Harvest Hummus
serves 6-8 as an appetizer

4 large carrots, scrubbed and coarsely chopped
2 14-oz cans chickpeas, drained and rinsed
2 large garlic cloves, peeled
1/2 c extra-virgin olive oil, plus additional for garnish
2 T tahini
juice of 1/2 a lemon
1 1/2 t salt
1/2 t crushed red pepper flakes
1 small bunch cilantro, chopped

Bring a medium pot of water to a boil. Add carrots, and boil 4-6 minutes, until tender. Transfer carrots to food processor, reserving 1 c boiling liquid. Add chickpeas (holding a handful aside for garnish), garlic, olive oil, tahini, lemon juice, salt, red pepper flakes and 1/2 c boiling liquid. Puree until smooth, adding additional liquid as needed to reach desired consistency (I am usually generous, since hummus tends to dry out). Add cilantro (holding a bit aside for garnish), and pulse for three seconds. Season to taste, with additional salt or red pepper flakes. Transfer hummus to a serving platter and garnish with a drizzle of olive oil, chickpeas, and cilantro.

16 comments:

The Ordinary Vegetarian said...

Ah, carrots! Lovely twist. I was expecting pumpkin when I saw the picture. What a pleasant surprise!

Rose said...

Great photographs! I love hummus, but I didn't know it could ever be photographed so well!!! Tagged to cook soon ;)

sara said...

oooo so curious to try, great new flavor!

SFDC said...

Looks yummy. Do you have a mushroom gravy recipe you love? I always make it for Thanksgiving too, but would love new ideas.

Xiaolu @ 6 Bittersweets said...

What a lovely photo. I love hummus in all its variations!

leslie said...

Oh Erin -this looks so delicious!!! And the carrots in there -too smart! love it.

jacqueline said...

Ohh hummus with carrots! Looks so yummie. I am looking forward to some of your holiday recipes! :) Hope your having a lovely merry happy weekend and love to yoU!

fresh365 said...

Hi SFDC- I do have a mushroom gravy recipe I love. Will share Mon or Tues...

Maccaveggieblog said...

This sounds and looks really good! I don't know what mushroom gravy is, I'm curious, I can't wait to see the recipe. Bye from Italy, ciao Sabrina

christy e. said...

this sounds wonderful. i never thought to use carrots in a hummus recipe!

simpledaisy said...

Sounds delicious! What a way to add some veggies to hummus:)

Erin @ SYL: Slipcover Your Life said...

I immediately started drooling the minute I saw this image...

Tracy said...

This is a really lovely take on hummus, Erin... love the addition of carrots in this recipe, nice twist on the "traditional". Your food photos are just outstanding... I get so hungry visiting here! I'm an ovo-lacto veggie,but my hubby still eats meat/fish sometimes--hence the shrimp in the green curry soup at my place at the weekend--LOL! We eat vegetarian all week since I'm chief household cook, at the weekends I make something he can add whatever he wants to. But no turkey here for Thanksgiving--LOL! ;o) Thanks for all the inspiration--I love visiting here!

Joy said...

gah I love hummus this looks amazing!! Beautiful picture too I love the bright colors :)

eatme_delicious said...

I haven't made hummus in a long time but your carrot version makes me want to some asap!

Nicole (Cooking After Five) said...

I made this last week -- my husband and I loved it. Thanks for the recipe!