Carrot hummus

By Kayb • February 26, 2011 • 5 Comments

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Author Notes: I love carrots, and I love hummus. It just made sense to me that they'd work together, so I tried it. And they did! In a true fusion meal, I spread some of it on a piece of naan I'd brought home from the Indian restaurant, folded it over, and it made a great light lunch. - Kayb

Serves several

1 15-oz can chickpeas, drained and rinsed
1 pound carrots
1 tablespoon grated ginger root
1/2 teaspoon cardamon
1/2 teaspoon coriander
1/2 cup tahini
2 tablespoons lemon juice
kosher salt, to taste
Aleppo pepper, to taste
olive oil

Peel carrots (or not, as you choose), and cut into half-inch chunks; steam or boil until al dente, but not mushy-soft. Remove from heat and cool enough to touch comfortably.
Combine everything except the salt, aleppo pepper and olive oil in a food processor. Blend until it reaches the degree of smoothness you want, adding oil gradually as needed.
Taste and season with salt and Aleppo pepper to your taste.
Serve with fresh veggies, flatbread of your choice, or as a filling for lettuce wraps.