Shiny Happy Carrot Hummus

May 13, 2007

Shiny Happy Carrot Hummus

Adapted by Lorraine Glazar, Tucson CSA

2 medium carrots, peeled and sliced (about 1 cup)
1/4 cup water
2-3 cloves garlic
1 15-ounce can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/2 tablespoon tahini
1/4 teaspoon  ground coriander or cumin
1/2 teaspoon  ginger paste (or 1/4 teaspoon finely minced ginger)
pinch cayenne
1/4 teaspoon paprika

On the stove or in the microwave, cook the carrots in the water, covered, until the carrots are just tender. (I nuked ’em for 2 1/2 minutes.) Put the carrots, water, and garlic into the food processor and puree.

Add the chickpeas, lemon juice, and salt to the processor and puree until smooth. At this point, you can stop and have a very simple, very light hummus. Or add the remaining ingredients and blend well. Serve as a dip, a sandwich filling, or a salad dressing.

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