Roasted Carrot Hummus
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A lighter alternative to traditional hummus. The chickpeas are replaced with lower-calorie carrots, which are pre-roasted with garlic and cumin, then blended with tahini, cilantro, lemon juice, and olive oil in a food processor until smooth. The result is a velvety, sweet-spicy, nutty snack. Serve it in a bowl, sprinkled with fresh herbs, and topped with sliced fresh vegetables, pita bread, and crackers for dipping. A perfect appetizer for a get-together with friends or an evening in front of the TV.
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Recipe:
On a rimmed baking sheet, combine 1 pound chopped carrots, 2 cloves garlic, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon coarse salt, and 1/4 teaspoon black pepper. Bake in the oven at 400°F (200°C), stirring once, until the carrots are tender and lightly browned, 20–25 minutes. Let cool slightly. Peel the garlic.
In a food processor, combine the carrots, garlic, 3 tablespoons tahini, 1 tablespoon chopped cilantro, the juice of 1 lemon, and 5 tablespoons water. Process until smooth. With the processor running, slowly add 2-3 tablespoons olive oil; season with salt and pepper to taste. Transfer to a bowl, drizzle with olive oil, and sprinkle with chopped cilantro.
Author of the recipe - Valerie Bertinelli is an American actress.
Categories:
recipe / Festive dishes / Appetizers / Vegetable appetizers / Sauces / Dips / / Carrot dishes / Carrot appetizers / Arabic cuisine
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