Carrot and Red Chile Hummus
Fresh cooked carrots add a pretty orange hue and subtle sweetness to this creamy hummus. Try serving this as an appetizer at your next dinner party along with pita chips. You can store it in the fridge for up to two days, which actually improves its aroma.
Adapted from Southern Living
| Yield: 3 cups | Time: 2 hours 25 minutes |
Preparation
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. To serve, drizzle on olive oil and serve with flatbread or pita chips.
Ingredients
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