Carrot Hummus Recipe
Total time: 45 minutes
Peel carrots; trim 1/2" from each end. In a stockpot, bring a few inches of water to a boil. Arrange carrots in a steamer basket in pot; cover. Steam until tender. Place carrots in ice water for 3 minutes, drain, chop and set aside. In a skillet, heat canola oil over medium-low heat. Add yellow onion, ginger paste, garlic paste, cumin, kosher salt and garlic powder. Cook until onion is translucent. Add 1/2 cup water and cook 1 minute, stirring. In a food processor, blend onion mixture, carrots, olive oil, tahini, lemon juice and hot sauce. Garnish with sesame seeds, cilantro, feta and a drizzle of olive oil.