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
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Ingredients
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1
15-oz can chickpeas, drained and rinsed
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1 pound
carrots
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1 tablespoon
grated ginger root
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1/2 teaspoon
cardamon
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1/2 teaspoon
coriander
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1/2 cup
tahini
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2 tablespoons
lemon juice
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kosher salt, to taste
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Aleppo pepper, to taste
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olive oil
Directions
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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.
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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.
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Taste and season with salt and Aleppo pepper to your taste.
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Serve with fresh veggies, flatbread of your choice, or as a filling for lettuce wraps.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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