I tried this in a restaurant in Boston and it was so good, I just had to make it at home
This is gluten, nut, dairy and soy free
It is a little sweeter than pure chickpea hummus due to the carrots and a little mellower due to the roasted garlic
With these types of vegetarian dishes, you start to wonder why you ever bothered eating meat!
This particular recipe was taken from the weekday vegetarian series, by the Washington Post
Ingredients
- 1 tsp. cumin seed
- 1 tsp. coriander seed
- 1 tsp. honey
- 1 LB, carrots, washed, trimmed and peeled
- 3 large unpeeled garlic cloves, smashed
- 6 tbsp. olive oil
- Juice of ½ lemon
- Juice of 1 orange
- 3 tbsp. tahini
- Himalayan sea salt and ground black pepper
(Optional extras: I made double the amount and roasted some extra vegetables in the cumin coriander honey oil-delish! I also made a normal chickpea hummus and thinned the carrot hummus by adding a little chickpea hummus. Both pure and mixed works well.)
Method
- Preheat the oven to 400f/200c
- Toast the cumin and coriander seeds in a small dry pan for about a minute until fragrant, once cooled crush in a pestle and mortar
- Transfer to a large bowl; whisk in 4 tbsp. of the oil and all the honey
- Cut the carrots into ¼ inch chunks, and then add to the spiced oil along with the garlic. Toss to coat and season with salt and pepper to taste
- Scrape the dressed carrots into a roasting pan and spread in an even layer; roast, turning once, until the carrots are tender and just starting to char slightly around the edges, 25-35 minutes
- Cool slightly, then transfer the roasting pans contents into a food processor, slipping the garlic cloves out of their skins as you do and scraping as much of the crusty brown bits, spices and oil as possible into the food processor
- Add the lemon and orange juices, tahini and the remaining 2 tbsp. of oil. Puree until smooth. Adjust for seasoning as needed
- Transfer to a serving dish and lightly drizzle with extra virgin olive oil
