This carrot hummus is very nontraditional. I didn’t use chickpeas and instead used carrots. I kept the flavors close to traditional flavors and used only minimal amounts of oil with the majority of the oil used just topping the hummus. The curly parsley really accents these flavors really well make sure you go generous with the fresh parsley. This hummus is light and healthy and also is a delicious sandwich spread. I sacrificed a slight extra creamy texture for a healthy light recipe. For me it’s just creamy enough. If you desire more creaminess you can add some soft or clarified butter to this recipe if you want a more creamy texture. (Turkish Bi Tahina Hummus does have butter in it and is the creamiest hummus I ever tasted) This recipe is very easy to prepare. Prepare this hummus with easy baked Carrot Falafels Recipe to follow.
Ingredients for about 12 servings
1 lb. 10oz. carrots pealed and diced
3 garlic cloves chopped
2 Tablespoons extra virgin olive oil
2 Tablespoons honey
1/4 cup water
1/4 teaspoon kosher salt
1/4 cup tahini
1/2 teaspoon Aleppo pepper
1/4 cup water
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon Hungarian paprika
1/2 lemon (just the fresh juice)
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
one bunch fresh parsley for serving
Total of up to 12 teaspoons of extra virgin olive oil for serving about one teaspoon per serving
Directions Set your oven to 375 degrees
Take your carrots and put in a flat baking pan with the garlic, 2 T extra virgin olive oil, honey, 1/4 c water and kosher salt.
Cover your pan with foil. place in oven and the carrots should be soft in a half hour.
Take your whole pan including liquid and blend till smooth. Add tahini, water and dry spices and blend till smooth. Serve with extra virgin olive oil and fresh curly parsley.