Sunday, August 28, 2011

Carrot Hummus



My older brother, John, and I are hummus junkies. That's how you know we are related. Our DNA is a double hummus helix. I made this carrot infused hummus last weekend for his grand PDX arrival because I've never seen anyone else eat more carrots than John. I played up the carrots' sweetness with some heat through dried chilies, cayenne chili pepper and cumin. The results were great. If you have baby carrots lying around and sick of boring hummus, make this!




Carrot Hummus


1 cup baby carrots
1 can garbanzo beans, drained
1 tablespoon tahini
Lemon juice from 1 lemon (approx 2 tablespoons)
1 clove of garlic, minced
1/2 teaspoon ground cumin
1-2 dried chili peppers
Cayenne chili pepper to taste
1/4 olive oil
1 tablespoon white vinegar
1/4 teaspoon salt



  • Steam carrots in a small pot until tender (approx 5 minutes).
  • Drain carrots and let cool in fridge while you prepare the rest.
  • In a food processor, put chilies, tahini, garlic, olive oil, vinegar, lemon juice, salt and cumin and blend until smooth.
  • Add cooled carrots and blend until fairly smooth.
  • Add garbanzo beans and blend until smooth.
  • Add more salt at the end if needed - depending on how sweet your carrots are.

12 comments:

Peter M said...

Lately you;ve been taking sexy food shots...keep it up!

Ivy said...

I love the idea of using different vegetables for hummus! I've made it using corn and it's yummy.

LetMeEatCake Eat With Me! said...

your hummus creations are always so incredible! love the addition of carrots great way for me to use what is in my fridge!

Anna A. said...

Peter - Thank you, thank you!

Ivy - Mmm corn.. I can grove to that.

Natassia - The only sad part was that I didn't have any baby carrots left for dippers. Had to dip with cukes. Irony!

H said...

"double hummus helix" haha! Love it!
This hummus looks luscious! I love the spices you added to it. I have them all in my spice drawer. Only problem is I need carrots. And chickpeas. Actually I have dried chickpeas but they take so long to soften. Argh! First I need to find me some carrots. Then I'll worry about the chickpeas :) Yes, I'm making this!

Helen said...

Oops! That was me, who just left that msg!

Rosa's Yummy Yums said...

That hummus looks gorgeous! An interesting version. Love it!

Cheers,

Rosa

DrThunder said...

The only problem I had with your post is that it wasn't a triple batch.

Anna A. said...

H_Helen - you are the double H Helix. Dried 'banzos are the best, but yeah, they takes DAYS to make. I used up my canned stock pile and have no dried beans so life is kind of rough right now. I hope you like this hummus if you make it - I put sumac on the top which I forgot to mention.

Rosa - why thank you!

Dr. Tunder - T days may entail triple batches if you so dare to return.

tasteofbeirut said...

Terrific idea! I had bought 5 pounds of carrots last week and was baking carrot cupcakes left and right! This is so unusual, bet it tastes wonderful .

Elra's cooking and baking said...

Love this version of hummus!

Spices said...

I don't like Hummus but if used as a dip maybe i would consider it, carrot hummus, it's kinda hard to imagine how it would taste like.