Carrot Hummus
10 ingredients
4 steps
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
-
1Peel 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.
-
2Combine 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.
-
3Taste and season with salt and Aleppo pepper to your taste.
-
4Serve with fresh veggies, flatbread of your choice, or as a filling for lettuce wraps.
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