Carrot Hummus

 
 Especially when fresh, carrots add a pretty orange hue and subtle sweetness to this creamy hummus. Try serving this as an appetizer at your next dinner party alongside some pita chips - you'll be surprised how quickly it disappears. But don't worry, it comes together quickly once your carrots are cooked and can easily be doubled or tripled in size, and stored in the fridge for up to two days prior to serving. In fact, the longer you chill it, the more robust it will be aroma and spice.

Especially when fresh, carrots add a pretty orange hue and subtle sweetness to this creamy hummus. Try serving this as an appetizer at your next dinner party alongside some pita chips - you'll be surprised how quickly it disappears. But don't worry, it comes together quickly once your carrots are cooked and can easily be doubled or tripled in size, and stored in the fridge for up to two days prior to serving. In fact, the longer you chill it, the more robust it will be aroma and spice.

 

Adapted from Southern Living

| Yield: 3 cups | Time: 2 hours 25 minutes |

 

 
 

Preparation

In a small saucepan bring carrots, stock, chiles and garlic to a boil over medium high heat. Cover and reduce heat to medium low, simmering until carrots are tender, 15-20 minutes. Drain.

In a food processor, combine carrot mixture, tahini, mint, lemon juice, and spices. Blend until very smooth, about 2 minutes, scraping down sides as necessary. Transfer hummus to a bowl and refrigerate until cooled, about 2 hours or up to 2 days. Serve cooled dip with a drizzle of olive oil and flatbread.

Ingredients

1 ½ lbs carrots, peeled and chopped

2 cups vegetable stock

2 large dried red chiles, seeded and stemmed

2 garlic cloves

¼ cup tahini

3 tablespoon minced mint

2 tablespoons fresh lemon juice

1 teaspoon ground coriander

½ teaspoon ground cumin

¾ teaspoon kosher salt

¼ teaspoon pepper

Olive oil and flatbread for serving

 
 

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