Like a pesto where you can substitute basil for cilantro or even parsley, and the pine nuts for walnuts, you can also play around with making hummus.
Even though carrots can keep for some time, I had over two dozen at one point, and found myself feeling a bit pressured to use them. Voilà, carrot hummus!
- 1/2 lb. carrots, peeled and chopped into 1-inch long pieces
- 1 garlic clove, unpeeled
- 1 tablespoon olive oil for roasting + 4 tablespoons for hummus
- 1 15-oz. can chick peas, drained and rinsed
- 1 tablespoon tahini
- Juice of half lemon, about 2 tablespoons
- 1 chipotle chili in adobo sauce or 1/8 teaspoon cayenne for spice (optional)
- Garnishes like radish, cilantro (optional)
Heat oven to 400 degrees.
Lightly coat carrots and garlic clove with 1 tablespoon olive oil and put on parchment-lined baking sheet. Roast for 15-20 minutes until carrots are tender.
Squeeze soft garlic from skin.
In food processor, put all ingredients and blend until smooth. Add water by tablespoon if thick and add more salt to season to taste.
Plate and add garnish. Serve with vegetable sticks or pita chips.