Here is a recipe to use up some of the carrots that you grew over the summer. This dip is good with any raw vegetable, crackers or bread. I have made it with Purple Haze carrots, which results in a dip with a vibrant purple colour or with Ya Ya carrots when nothing but orange will do. Since we have more limes than lemons, I have substituted lime juice for the lemon noted in the recipe with great results. If your carrots are particularly sweet, you can omit the honey.
Carrot Hummus
Ingredients
- 1.5 pounds carrots, peeled, cut into 1 inch pieces
- 2 Tbsp olive oil
- 2 tsp ground cumin
- 1/2 tsp ground coriander seeds
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp crushed fennel seeds
- salt/pepper to taste
- pinch of cinnamon
- pinch of dried hot peppers
- 1/3 cup tahini paste
- 1/3 cup lemon juice
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 tsp honey
Directions
- Preheat oven to 400 degrees.
- Toss carrots with oil and season with thyme, cumin, coriander, turmeric, paprika, fennel, salt and pepper, cinnamon and hot peppers.
- Arrange carrots on baking sheet with parchment paper.
- Bake until tender, about 25 - 35 minutes, and then cool to room temperature.
- Puree carrots, tahini, lemon juice, 2 tablespoons of oil, garlic, ginger and honey.
- If it is too thick, add a little water.
- Add a bit of Greek yogurt if a creamier consistency is desired.