Roasted Carrot and Orange Hummus
From Holly Larson, via Stone Soup
I have very high hopes that posting this bright orange hummus will be just the lucky charm the Bears need to pull it together today and beat the Lions. We’re down 7-14 right now, but ideally we’ll be tied by the time I finish typing this post. Cutty’s groin isn’t looking too hot…oy. Bring back Josh McCown!
Football issues aside, this hummus is deeeelicious. The other day I came home from work and committed the ultimate dietitian sin – I sat down with the entire batch of hummus and a box of Triscuits and ate, and ate, and ate…until next thing I knew the box was empty. Woops. I think this would be the perfect gateway hummus for anyone that doesn’t think they like it…cough cough…mom. The orange zest is definitely the star of the show, but the roasted carrots give it a subtle sweetness and gorgeous color. It’s the perfect game day dip! (Although its luckiness is still questionable – we only got a field goal. 10-14, come on Bears!).
- 1 cup carrots, chopped up into equal-sized pieces – about bite-sized or 1-inch pieces would be good
- 3 Tbsp olive oil, divided
- salt, to taste
- 1 15-oz can chickpeas, skins popped off and discarded (technically speaking, popping the skins off isn’t mandatory, but boy oh boy does it lead to the creamiest hummus on the planet – just put your favorite show on and start popping away!)
- juice and zest of one orange
- 2 Tbsp tahini
- 1 clove garlic, minced
- 1 tsp tumeric
- 1/2 tsp cumin
- pepper, to taste
- Preheat oven to 400 degrees.
- Toss carrots with 1 tablespoon of the olive oil and a big pinch of salt. Spread on a baking sheet and roast for 20 minutes, tossing after 10. Remove from oven and allow to cool.
- Place carrots, chickpeas, remaining olive oil, orange zest and juice, tahini, garlic, tumeric, and cumin in a food processor. Process until totally creamy, scraping down the sides periodically. Taste and add salt and pepper as needed.