Spicy Carrot Hummus Food

ROASTED CARROT HUMMUS

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.

SWEET AND SPICY CARROT HUMMUS

Steps:

• If using Canned Chickpeas, drain water from chickpeas. Retain water, it can be used for grinding.

THE BEST HUMMUS

Steps:

• Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.
• Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
• Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
• Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.

SPICY CARROT SANDWICHES (VEGETARIAN)

Steps:

• In a skillet, heat the olive oil.
• Add the carrots, garlic and caraway, season with salt and crushed red pepper and cook until the carrots are just wilted, about 4 minutes.
• Let cool.
• Spread the hummus on the bread.
• Sprinkle with the carrot mixture and dollop on the yogurt.
• Top with cilantro, season with black pepper and serve.
• Grill another piece of bread for each sandwich if you desire a topped sandwich. This is meant to be open faced.
• ***2 whole wheat baguettes (8-inch, split lengthwise and grilled ).
• can be subbed in for sourdough bread.

SPICY CARROT HUMMUS

Steps:

• Cook carrots as directed on bag; cool 10 minutes.
• In food processor or blender, place carrots. Cover; process, stopping occasionally to scrape sides if necessary, until uniform consistency. Add hummus, cumin and pepper flakes; process until well blended. Spoon hummus into serving dish. Cover; refrigerate 1 hour to blend flavors.
• Sprinkle with parsley. Serve with pita chips or vegetables.

CARROT & CUMIN HUMMUS WITH SWIRLED HARISSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.
• Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.