ROASTED CARROT HUMMUS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
- In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.
ROASTED CARROT HUMMUS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature.
- Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
- Serve with root vegetable chips for dipping.
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- Using a wide vegetable peeler, peel 24 (or as many as desired) thick strips of carrot. One at a time, add one tbsp. hummus to the end of one strip of carrot and carefully roll up, allowing the hummus to act as a glue at the end of strip to close it up. Continue to roll up all strips and stand them up on a serving platter (or refrigerate until serving with plastic wrap on top).
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- Peel and shred the carrots, using a julienne peeler or box grater. Slice the tops off of the broccoli and the cauliflower into very small pieces (as shown in the photograph). Thinly slice the green onions.
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