Carrot Hummus Recipe

Carrot Hummus
Photo: Hector Manuel Sanchez; Prop Styling: Caroline M. Cunningham; Food Styling: Marian Cooper Cairns
Active
20 Minutes
Total
4 Hours, 30 Minutes

Yield

Makes 3 Cups

Is it a party dip, or a health food? Can it be both? A traditional hummus is made from pureed chickpeas flavored with lemon juice, garlic, olive oil, and tahini, a sesame-seed paste. Served with pita bread, hummus is a popular party dip but also makes a satisfying, savory snack or light lunch, if served with a green salad or other Middle Eastern dips and spreads. Even if you’re already a diehard hummus fan, we bet you’ve never tried this version, which includes carrots and red chiles. Carrots—especially when they are super fresh—add a pretty orange hue and subtle sweetness to this smooth and creamy hummus. And it’s a smart (we won’t call it sneaky!) way to include healthy carrots to your family’s diet. Choose milder red chiles, such as New Mexico-style or guajillo dried chiles, for a dose of heat that won’t overpower the other ingredients. Or, if your crowd doesn’t like spicy foods, you can skip the chiles altogether. But don’t skip the aromatic mix of herbs and spices such as mint, coriander, and cumin. This flavorful hummus is a memorable way to kick off an Easter dinner or brunch, or any occasion that calls for an extra special appetizer. Bring a container of this Carrot Hummus to a party with some pita chips and watch how quickly it disappears!

Ingredients

  • 1 1/2 pounds carrots, peeled and roughly chopped
  • 2 cups vegetable stock
  • 2 large dried red chiles, stems and seeds removed
  • 2 large garlic cloves
  • 1/4 cup tahini (sesame paste)
  • 3 tablespoons finely chopped fresh mint
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Extra-virgin olive oil (optional)
  • Toasted sesame seeds (optional)
  • Assorted flatbreads and crudités

How to Make

  1. Bring carrots, stock, chiles, and garlic to a boil in a small saucepan over medium-high. Cover and reduce heat to medium-low; simmer until carrots are very tender, 15 to 20 minutes. Drain.
  2. Process carrot mixture, tahini, mint, lemon juice, coriander, and cumin in a food processor, stopping to scrape sides as necessary, until very smooth, about 2 minutes. Transfer to a bowl, and stir in salt and pepper. Cover and chill 4 hours or up to 2 days. Before serving, drizzle with olive oil and sprinkle with sesame seeds, if desired. Serve with flatbreads and crudités.