If we remember correctly, back in the beginning of this month I told the tale of the great carrot takeover of 2014. Just like the beet charade but seemingly worse because these carrots were gigantic and never ending.
The good news is the only carrots currently sitting in my fridge are the baby ones we buy for Sir Pugsley to enjoy for his daily mid-day meal – or rather his way of letting you know it’s currently 12 o’clock.
There are great many upsides to belonging to a CSA one of them is the fact that the food lasts for a very long time. These guys lasted me until just this past weekend when I finished off the last 2 pounds of them. Getting your vegetables picked from the ground only a few hours prior to being handed off to you makes a big difference than picking it up at the grocery store where it could have been weeks since it was picked.
Here I am with giant carrots in hand and truthfully I don’t really care to enjoy the big guys roasted up like I would the delicate small and colorful carrots you are finding out and about right now. I needed something else to do with them – why not hummus it like the beets?
The first try was just purely raw shredded carrots, chickpeas and the rest of the good stuff that goes into my hummus.
It was fine. Nothing to write home about. No discernable carrot flavor.
Attempt two brought out exactly what I was looking for, roasting the carrots not only brings out the sweetness but that bright orange hue and makes the hummus taste like carrots. This isn’t going to be the ultra smooth hummus you will find at your favorite mediterranean restaurant.
It has texture, bold flavors, bright colors, makes a huge amount and belongs on your table this summer.
- 2lbs carrots, peeled, halved or quartered depending on the size
- 2 teaspoons cumin powder
- 1 teaspoon kosher salt
- 1 tablespoons olive oil
- 1 14.5oz can garbanzo beans, plus 1/4 reserved liquid
- 2 tablespoons tahini
- 2 garlic cloves
- juice from 1 lemon
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 to 3/4 cup extra virgin olive oil
- Heat your oven to 400 degrees and line a baking sheet with parchment paper.
- Lay the carrots out in a even layer and sprinkle with the 2 teaspoons of cumin powder and 1 teaspoon of kosher salt. Drizzle with 1 tablespoons of olive oil.
- Roasted for 30-35 minutes. You want the carrots soft but not dark.
- Let the carrots cool slightly before transferring to your food processor.
- Processor the carrots until broken up and then add the garbanzo beans, tahini, garlic, lemon juice, salt and cayenne pepper.
- Process the hummus and with the motor running pour in the reserved 1/4 cup of liquid from the can of beans.
- Scrap down the sides of the bowl of your food processor and start the motor again.
- Drizzle the olive oil from the top until the hummus comes together and looks smooth, you'll use between 1/2 cup and 3/4 cup olive oil.
- Chill before serving.
Kickstarter update! We are over the 50 percent mark! In fact at 56% woo-hoo! With 20 days left we still have awhile to go. Thanks to the silly kickstarter algorithms, I’ve fallen off the popular page search for food. However if you guys keep sharing, talking about the the campaign and of course contributing I’ll make it back up again. Being up on that page means more people will see my project and the great chance that I’ll get funded.
Let’s make this happen! Let’s make my dreams come true! My 3rd blog anniversary is coming up and how fabulous would it be to happen by then? I’d love to throw a great big surprise as a thank you if we make it happen (hint hint hint). 🙂
Need more convincing? At the $25 level you get three types of cookies plus homemade vanilla salt. At the $40 early bird or $50 regular price you take home 2 dozen cookies. At the $60 early bird or $75 regular level you get 2 and half dozen plus home vanilla salt. Or the best of all? Join the cookie of the month club for 3 months at the $90 level.
New twist on hummus I’ve not seen with the carrots, but I met it brings out the natural sweetness, sounds delicious!
We make hummus once a week and it is my families favorite dip. We never tried it with carrots and cumin roasted. This will defenetly be our next hummus. Thank you for the idea.
This sounds delicious! I love roasted carrots and I love hummus, but I never thought of combining the two. Will have to try ASAP! 🙂
What a great recipe! With all those wonderful flavors, this HAS to be good!
What a great combo of flavors here.
This looks amazing! I love hummus, especially when it’s full of spices like smoky cumin!
As soon as I saw this on your Facebook, all I could think was “I have to have that!” It looks amazing!
Roasting always brings out the best in veggies!! This is such a cool idea to make hummus from carrots.
Oh my gosh, this is so smart. So so smart.
How unusual and I think it sounds perfect!
Yay, over 50%! I’ll share your campaign over the weekend, when I’m finally home to do fun things on social media. Fingers crossed that you reach your goal – I really want to see your business venture succeed. Everyone should get the chance to taste your delicious cookies! As for this hummus – such an ingenious way to get more nutritious veggie goodness into my diet. Baking the carrots first was definitely a brilliant move.
Get in my belly!
I love the versatility of hummus and use it as a spread and a dip. Can’t wait to try this one. Sounds yummy!
I’ve been a little hummus CRAZED lately. Loving the roasted carrots in this version! Makes it feel more like a complete meal since you get lots of protein AND veggies in every bite!
Two powerhouse favorites – roasted carrots and hummus – together in one bite? Perfect!
Love it! So colorful! I keep meaning to join a CSA however I just love going to my local farmers market each week – sometimes twice, lol! That’s were I get all my veggies and meats.
I love the idea of adding carrot to hummus. So delicious!
Now this is a creative hummus! So trying it!
I love every single thing about this. Perfection!
YUM, I love hummus! I am always snacking on it all day when we have it, can’t wait to try your recipe! 🙂
I love making my own hummus. The vibrant golden orange is just to die for.
What a fun take on hummus! I love that you roasted the carrots first — it really does bring out the flavor.