by Kayb
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Kayb's Notes:
Expand1 15-oz can chickpeas, drained and rinsed Ask a question about this ingredient
1 pound carrots Ask a question about this ingredient
1 tablespoon grated ginger root Ask a question about this ingredient
1/2 teaspoon cardamon Ask a question about this ingredient
1/2 teaspoon coriander Ask a question about this ingredient
1/2 cup tahini Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
kosher salt, to taste Ask a question about this ingredient
Aleppo pepper, to taste Ask a question about this ingredient
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.
Ask a question about this stepCombine 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.
Ask a question about this stepTaste and season with salt and Aleppo pepper to your taste.
Ask a question about this stepServe with fresh veggies, flatbread of your choice, or as a filling for lettuce wraps.
Ask a question about this stepGreat idea. I eat hummus with baby carrots all the time, but never thought to merge them.
I was pleasantly surprised. It didn't occur to me, but I bet it'd be great with roasted carrots, too; will have to try that next time!
Rick Field is the founder of the pickle company Rick's Picks.
What a great idea! Just lately I'd been thinking how tired I've become of hummus. It's everywhere.