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.
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.