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Prep time
25 minutes
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Cook time
20 minutes
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Makes
2 Cups
Ingredients
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1/2 pound
carrots, cut into 1-inch pieces
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2
garlic cloves
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3 tablespoons
lemon juice
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1/2 teaspoon
kosher salt, plus more to taste
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1/3 cup
tahini
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2 tablespoons
ice water
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1/4 teaspoon
ground cumin
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olive oil, for serving (optional)
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paprika, for serving (optional)
Directions
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Fill a pressure cooker with 1 inch of water; add carrots in steamer basket. Cook, on high, for 4 minutes; allow pressure to release naturally.
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Meanwhile, puree garlic, lemon juice, and 1/2 teaspoon salt in a food processor until garlic is coarsely chopped, rest 10 minutes to allow lemon juice to absorb garlic flavors.
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Strain lemon juice through a fine sieve, and return to the food processor, discarding solids. Add tahini and pulse until combined. 1 tablespoon at a time, add ice water, and process until mixture is smooth and thick. Add carrots and cumin and continue to puree for several minutes longer, until mixture is smooth and creamy. Taste and adjust seasonings.
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(Optional) To serve, spread hummus in a bowl or on a plate, drizzle with olive oil, and sprinkle with paprika.
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