This nontraditional hummus is made with roasted carrots and tahini (sesame paste) but without the usual garbanzo beans. It gets deep flavors from cumin and coriander, and roasting brings out the sweetness of the carrots. Orange and lemon juice add bright flavor notes, and it gets additional mellow sweetness from dates. Serve it as a dip or spread as you would regular hummus.
I’ve made this hummus for dinners as a spread and for a party as a veggie dip. People give it compliments every time!
No-refined-sugar version adapted from Hugh Fearnley-Whittingstall’s “River Cottage Veg: 200 Inspired Vegetable Recipes,” Ten Speed Press, 2013.
|Roasted Carrot Hummus|| || |
- 1 teaspoon cumin seed (or ground cumin)
- 1 teaspoon coriander seed (or ground coriander)
- Olive oil; 4 tablespoons plus 2 tablespoons, plus more for drizzling
- 1 date, pitted and finely chopped
- 1 pound carrots (6-7 medium), peeled, trimmed and cut into 1/4-inch pieces (about 3 cups)
- 3 cloves garlic, crushed
- 1/4 teaspoon salt
- Juice of 1/2 lemon
- Juice of 1 orange
- 3 tablespoons tahini
- Preheat oven to 400°F.
- If using cumin and coriander seed, toast them briefly in a dry skillet over medium heat until fragrant. Finely grind in a clean coffee grinder or with a mortar and pestle.
- In a large bowl, whisk the ground spices with 4 tablespoons oil. Add the chopped date, carrot pieces, smashed garlic, and salt, and toss to coat.
- Place the carrot mixture in a single layer on a rimmed baking sheet. Roast, stirring once or twice, until the carrots are tender and edges are beginning to brown, 25 to 35 minutes.
- Remove from oven and allow to cool for a few minutes. Transfer mixture and any browned bits and oil from the pan to a food processor, or place in a mixing bowl to process with an immersion blender.
- Add the lemon juice and orange juice, tahini, and 2 tablespoons of oil. Puree until smooth.
- Serve with a little oil drizzled on top. Store in refrigerator, covered, up to 5 days.