Taking Labor Day literally, I am posting this hummus I made not once, but four times just becauseI felt each color of carrot deserved it's own batch. Not sure if that makes me labor intensive in the kitchen or just obsessive compulsive. Maybe a bit of both.
I used purple, red, yellow and white carrots. These were so gorgeous, it took me awhile to use them after I bought them. I just wanted to look at them awhile.
This hummus is not liquid and creamy but thick and a bit chunky. Upping the amounts of olive oil, tahini and lemon juice would produce a smoother result. I used a bit of smoked paprika to deepen the flavor. The result was rich and satisfying. Pick your favorite color carrot and make this soon.
- 1 pound carrots
- Olive oil for coating carrots
- Kosher salt
- 1 cup chickpeas
- 3 tablespoons olive oil
- 3 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground sumac
- 1/2 teaspoon sea salt
- Preheat oven to 350 degrees F.
- Line a baking sheet with foil.
- Chop carrots an spread out on baking sheet.
- Brush with olive oil and sprinkle with kosher salt.
- Roast until soft.
- In the meantime, drain and rinse the chickpeas.
- Rub the chickpeas to remove the transparent shell.
- Place all ingredients in a food processor and pulse a few time to combine, then process on high until a thick paste is formed.
Serve with crackers or pita bread.
Happy Labor Day Everyone!