Adapted from Southern Living
| Yield: 3 cups | Time: 2 hours 25 minutes |
In a small saucepan bring carrots, stock, chiles and garlic to a boil over medium high heat. Cover and reduce heat to medium low, simmering until carrots are tender, 15-20 minutes. Drain.
In a food processor, combine carrot mixture, tahini, mint, lemon juice, and spices. Blend until very smooth, about 2 minutes, scraping down sides as necessary. Transfer hummus to a bowl and refrigerate until cooled, about 2 hours or up to 2 days. Serve cooled dip with a drizzle of olive oil and flatbread.
1 ½ lbs carrots, peeled and chopped
2 cups vegetable stock
2 large dried red chiles, seeded and stemmed
2 garlic cloves
¼ cup tahini
3 tablespoon minced mint
2 tablespoons fresh lemon juice
1 teaspoon ground coriander
½ teaspoon ground cumin
¾ teaspoon kosher salt
¼ teaspoon pepper
Olive oil and flatbread for serving