Top | The Northwest Vegetarian Cookbook

Carrot Hummus

(recipe, Debra Daniels-Zeller)

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Introduction

I first sampled carrot hummus at a farm lunch served at Nash's farm in Sequim, Washington. I was so impressed with the carrot version of this spread created by farm chef Ankur Shah that I went home and made my own version.

Ingredients

1. 1 cup cooked and drained garbanzos
2. 1 cup sliced carrots, steamed
3. ¼ cup tahini
4. Zest of 1 lemon, finely chopped
5. ¼ cup fresh lemon juice
6. 1 to 3 tsp. honey or agave nectar
7. 2 to 4 garlic cloves, minced or pressed
8. Pinch of ground cumin
9. Pinch of cayenne (optional)
10. Salt
11. Chopped cilantro

Steps

1. Place the garbanzos, carrots, tahini, lemon zest, lemon juice, 1 teaspoon honey or agave nectar, and garlic in a blender or food processor and purée until smooth.
2. Mix in the cumin and cayenne and add salt to taste. Add more honey if desired. Garnish with cilantro.