Author Notes: I love carrots, and I love hummus. It just made sense to me that they’d work together, so I tried it. And they did! In a true fusion meal, I spread some of it on a piece of naan I’d brought home from the Indian restaurant, folded it over, and it made a great light lunch. —Kayb
Serves: several
Ingredients
-
1
15-oz can chickpeas, drained and rinsed
-
1
pound carrots
-
1
tablespoon grated ginger root
-
1/2
teaspoon cardamon
-
1/2
teaspoon coriander
-
1/2
cup tahini
-
2
tablespoons lemon juice
-
kosher salt, to taste
-
Aleppo pepper, to taste
-
olive oil
Directions
- Peel carrots (or not, as you choose), and cut into half-inch chunks; steam or boil until al dente, but not mushy-soft. Remove from heat and cool enough to touch comfortably.
- Combine everything except the salt, aleppo pepper and olive oil in a food processor. Blend until it reaches the degree of smoothness you want, adding oil gradually as needed.
- Taste and season with salt and Aleppo pepper to your taste.
- Serve with fresh veggies, flatbread of your choice, or as a filling for lettuce wraps.