Hummus is a popular Middle Eastern dip that is made with cooked chick peas (garbanzo beans), garlic, lemon juice, olive oil and tahini ( sesame paste). I have never really been a huge fan, even though chick peas are one of my favorite foods. I realized that it was the tahini that I didn't like - I find it a little on the bitter side.
I just made an awesome version of hummus. I used roasted carrots which gave a nice natural sweetness, and I used toasted sesame oil instead of the tahini which gave lots of sesame flavour, without any bitterness.
Who knew hummus could taste so good?
Roasted Carrot Hummus
2 cups peeled, chopped carrots
olive oil, salt and pepper for roasting
1 16 oz. can chick peas, drained and rinsed
juice and zest of one lemon
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1 or 2 cloves garlic, crushed ( use 2 if you like it really garlicky)
1/4 cup E. V. olive oil
1/4 cup cold water
about 1 tsp. salt and 1/4 tsp. pepper
1 Tbsp. toasted sesame oil
Preheat oven to 400 F. Toss carrots with a little olive oil and salt and pepper. Roast for 40 minutes, turning once during cooking. Let cool. In food processor pulse all ingredients together until smooth.. Add a little extra water and olive oil if you prefer a thinner consistency. Drizzle a little olive oil over hummus to serve. Serve with warm pita and fresh vegetables.
Tags: Hummus, Chick Peas, Vegan, Appetizer