Roasted Carrot and Dill Hummus

We make hummus just about every weekend; hummus has become the appetizer of choice when family or friends come over. Since we make hummus so frequently, we are constantly looking for a way to change things up, and this version of hummus fits the bill.

This is also an opportunity to use up some old carrots and dill in the vegetable crisper drawer of the refrigerator! This recipe comes from the superbly named website: shelikesfood.com. Here is the link. We hope you like this hummus as much as we do. We include the notes from the website in case you have difficulty finding it.

Ingredients

1 15 oz can of garbanzo beans, drained and rinsed, save the juice and set it aside*
½ cup tahini
juice of ½ a lemon
2 cloves of garlic, minced
2 large carrots, or about 1½ cup diced carrots
2 tablespoons chopped dill
¾ teaspoon of salt, or more to taste
olive oil
salt

Instructions

Preheat the oven to 400 degrees F.

Cut the carrots in half and drizzle with olive oil to coat and season with a pinch of salt. You can also cut them into small chunks to roast faster.

Place the carrots in the oven and roast them for about 40 minutes, or until you can easily pierce them with a fork. Set aside and let cool for about 15 minutes. When ready to use, cut the carrots into small chunks.

In a food processor or blender, add the tahini, lemon juice, garlic, salt, and about 2 – 3 tablespoons of the reserved chickpea juice, or water.

Turn the food processor on for about 30 seconds until mixture is combined and smooth. (This step is what makes the hummus really smooth and creamy, so you don’t want to skip it!). Then add the chickpeas, dill, and carrots. Turn the food processor on and slowly drizzle in the remaining chick pea juice, or water, until hummus has reached its desired consistency. Scrape hummus into a bowl and serve with crackers, if desired, or just dig in with a spoon!

Notes

*I used about 3 tablespoons of chickpea juice in the first round of blending with the tahini and lemon juice and about 3 more tablespoons once I put the rest of the ingredients in. The amount you use will depend on how thick you like your hummus.

*If your can of chickpeas doesn’t contain a lot of juice, you can use water instead.
Makes 4-6 servings

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