Monday, May 2, 2011

Smoky Carrot Hummus

I hope everyone had a nice weekend.  I was a no-show blogger on Friday, hope you can forgive me!  I figured those brownies were sweet enough to cover two posts :)  Since I ended last week with a pretty sinful dessert, I thought I'd start this week out healthy.  I had never thought to combine carrots with hummus, but had seen this on the menu of a Greek restaurant near my apartment and thought it sounded interesting.  I was a little nervous since I've never made hummus before, but it turned out great!  The carrot taste really takes the backseat to the garlic and paprika flavors, and I really enjoyed it.
The recipe says to rinse a pound of carrots and chop into large chunks.  Toss with two teaspoons of olive oil and lightly salt.  Roast in the oven at 400 degrees F for around 30 minutes, until carrots are fork-tender.  My Mom was here to help me with this, and she thought it'd be easier to cook on the stove.  You can do it which ever way you think works best!  When they're finished cooking, set aside and let cool.
While the carrots are cooling, you can get the rest of the ingredients ready.  Mince two cloves of garlic. 
Yay, I got to use my food processor again.  Still wasn't the easiest to get put together and get working, but better than the first time, so I'm improving.  Add the garbanzo beans, two tablespoons olive oil, lemon juice, sesame seeds, garlic, all spices and salt.  Blend with food processor until starting to look smooth.
Once the carrots have cooled, add them to the food processor.  Pulse or blend until combined.  If you need to add additional olive oil because the consistency is too thick, go ahead!
Serve with crackers or pita chips.  We ate with pita chips, and it was the way to go!  Although the blending can take a little while, I found I had to stop and scrape the sides to get everything combined nicely, it was worth it. You get a little hint of carrot flavor, but really I could taste the garlic, paprika, and Chile powder.  It's more a smoky hummus (hence the name,) but not too spicy.  It's also addicting, and this recipe makes a lot.  I would recommend making it if it you have a party, and need to bring an appetizer.  Really enjoyable dish, and always nice to try new things!  Happy Monday everyone, see you tomorrow.

2 days until Bloggers Bake for Hope baking sale begins! 

Smoky Carrot Hummus
Adapted from: "The Year In Food"
1 pound carrots, rinsed
3/4 cup cooked garbanzo beans, rinsed and drained
3-4 tablespoons olive oil
1 lemon, juiced (about 3-4 tablespoons)
1 tablespoon sesame seeds
2 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon cumin
1/4 teaspoon chiptole Chile powder
1/4 teaspoon sea salt

Preheat oven to 400 degrees F.
Chop carrots into large chunks.
Toss in two tablespoons olive oil and lightly salt.
Roast for around 30 minutes until carrots are fork-tender.
Set aside to let cool.
Meanwhile, mince garlic and get all other ingredients ready.
Using either a blender or food processor, add garbanzo beans, two tablespoons olive oil, lemon juice, sesame seeds, garlic, all spices and salt.
Blend until starting to become smooth.
Once carrots have cooled, add them to the food processor.
Pulse until well combined.
You might need to add a couple more tablespoons of olive oil if the consistency is too thick.
Garnish with paprika and serve with crackers, bread or tortilla chips.


  1. So one of my favorite restaurants in DC has a carrot hummus + lamb appetizer that I absolutely LOVED. So happy you posted this recipe, I'll have
    to try my hand at making it on my own now

  2. I'm always for a hummus without tahini. Love the flavors.

  3. I made this yesterday and it turned out so yummy! I made a few changes but I'm looking forward to posting it :D