Roasted carrot sesame hummus

Recipes to help you reduce your “foodprint” at home

by CINDA CHAVICH • May 2017

This creamy and nutty spread is a good way to use old carrots. Serve it as a dip with pita bread, crackers or crudités.

4 medium carrots, roasted
1 c. (250 ml) cooked chickpeas (or canned chickpeas, rinsed and drained)
⅓ c. (80 ml) tahini
¼ c. (60 ml) extra-virgin olive oil
¼ c. (60 ml) water
2 tbsp. (30 ml) fresh lemon juice
1 tsp. (5 ml) Asian chili paste
2 large garlic cloves, chopped (about 1 tbsp. / 15 ml)
1 tbsp. (15 ml) chopped fresh cilantro
1 tsp. (5 ml) dried mint
¼ tsp. (1.25 ml) ground cumin
¼ tsp. (1.25 ml) ground coriander
sea salt, to taste

Combine all of the ingredients in a blender or food processor and whirl to a chunky or smooth purée. Serves 4–6.

Tip: To roast the carrots, cut into chunks, toss with olive oil and salt, and roast in the oven at 400°F (200°C) for 20 minutes.

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