Saturday, January 21, 2017
Hummus is a funny thing. You either like it or you don't. To me, it has little flavor, but then I don't like chick peas for the same reason. But Carrot Hummus has some flavor. The sweeter the carrots, the sweeter the hummus. Depending on your carrots, the dip is usually a light orange in color. It all depends on your carrots.
8 ounces carrots, peeled and cut into 1-inch pieces
3 cloves garlic, peeled and left whole
2 tablespoons plus 1/2 cup extra-virgin olive oil
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Root vegetable chips, for dipping
Preheat the oven to 425 degrees F.
On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature. Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
Till next time.........