Roasted Carrot Hummus
Have to be honest that this month has been rather rough, and I’m still trying to find the light at the end of the tunnel. Thankfully I have an amazing husband and wonderful family (of the blood, friend, and in-law variety) who have all been incredibly supportive. Which is why my recipes lately have been of the simple variety lately – more often then not I just don’t have the energy to cook the way I used to. I’m hoping the summer sun will recharge me and that this not-so-fun season will change over to something brighter. So with simple in mind I set off to attempt carrot hummus after seeing it in a Washington Post chat section. I liked their idea of roasting the carrots first, but decided to switch up everything else.
2 tbsp extra virgin olive oil or vegetable oil
2 lbs carrots, peeled and quartered
1/2 tsp cumin seeds
3 tsp Ras El Hanout seasoning, divided
14.5 oz can chickpeas, well rinsed
1/4 cup extra virgin olive oil
1/4 tsp sesame seeds
1 tsp tahini paste
4 cloves garlic
- Preheat oven to 425 and toss the carrots in the 2 tbsp olive oil along with the cumin and 2 tsp of Ras El Hanout seasoning. Roast for 45 minutes, flipping once to prevent burning. Remove from oven and set aside to cool.
- Once carrots have cooled to room temperature add them to a large blender or food processor along with the chickpeas, olive oil, garlic, sesames seeds, paste, and remaining Ras El Hanout. Puree until smooth, adding more oil if needed, then chill in fridge for 30 minutes and Enjoy!
I loved how this still had a simple chickpea taste with the extra pop of the carrots – in color and taste. I was tempted to add more heat to this dish but in the end settled on simple perfection for fear of overpowering the chickpeas with additional seasonings. I served this over some spinach along with radishes and tomatoes for a simple and healthy dinner.
I’m also sending this over to r/52weeksofcooking for their twist on a classic challenge – marking the halfway point for Challenge 2013!!!