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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
- 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.
- This recipe was entered in the contest for Your Best Carrot Recipe
Wait, What's Sorghum?
The ancient grain that's poppin'
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