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Vegetables
may 1, 2021

Carrot Hummus

Who doesn’t love a good dip? Whether scooping with crudités, slathering on a sandwich or spooning onto roasted veggies, they carry flavor, texture, and often a pop of color. This week’s recipe is for Carrot Hummus. With a cheery hue and great flavor, it’s a welcome topper for a slice of toasted homemade sourdough bread or crackers.
Read on for the recipe, and if you’ve always wanted to learn to make your own homemade crusty sourdough, join us for our upcoming, two-session Tartine-Style Breads Workshop with Deirdre Davis. If gluten is not your jam, you can join us for Chef Camila’s popular Gluten Free Sourdough Workshop instead! Here’s to homemade breads and spreads!
Recipe

Carrot Hummus

Author Jen Nurse

Sweet roasted carrots are balanced by slightly bitter Piquillo peppers. You may substitute one 14 oz. can of chickpeas for the dried ones, omitting the water and baking soda. Drain the beans, saving their liquid, and proceed with the rest of the recipe.

Adapted from: Chickpea cooking method from Cook's Illustrated
Yield   About 2½ cups

Ingredients

½ cup dried chickpeas (garbanzo beans), picked through & rinsed

⅛ tsp baking soda

2 quarts water

1 lb orange carrots, scrubbed, cut into 3-X-½-inch batons

3-4 Tbsp olive oil

Kosher or sea salt

1 small garlic clove, minced

½ tsp ground cumin

¼ tsp cayenne

¼ cup lemon juice (about 2 large lemons), or more to taste

3-5 jarred Piquillo or red bell peppers

6 Tbsp tahini, stirred well

1 Tbsp chopped fresh parsley leaves

Directions

Soak the chickpeas in 1 quart cool water in a large container (they will more than double in size) overnight in the refrigerator. Drain. Bring the chickpeas, baking soda, and 1 fresh quart of water to a boil in a large lidded pan over high heat. Reduce the heat and simmer gently with the lid slightly ajar, stirring occasionally, until the beans are tender. This usually takes about 1 hour.
Meanwhile, heat the oven to 400℉. Toss the carrots on a sheet pan with 1 tablespoon olive oil and ½ teaspoon of salt. Roast for 25-30 minutes, turning once, until very tender and just a tad browned. Set aside to cool.
Drain the chickpeas, reserving ½ cup of the cooking liquid, and cool. Set aside 2 tablespoons of chickpeas for garnish.
Process the chickpeas, garlic, ½ teaspoon salt, cumin, and cayenne in a food processor or blender until uniformly ground. Scrape down the bowl. With the machine running, add the following ingredients thru the feed tube one at a time, stopping to scrape the bowl as needed: ¼ cup lemon juice, ¼ cup of the reserved cooking water, the cooled carrots, 3 Piquillo peppers, 2 tablespoons olive oil and tahini. Add more of the reserved liquid if needed, until the hummus is smooth and fluffy. Adjust the olive oil, Piquillos, salt, lemon & cayenne to your taste.
Cover and let the flavors mingle for at least 30 minutes. Taste and adjust again. Serve, drizzled with olive oil, and sprinkled with the reserved chickpeas and parsley.
Store covered for up to 5 days in the refrigerator.