Carrot Hummus Recipe
This vibrant hummus—created by Ryan Scott, author of the cookbook One to Five! and chef-owner of the new San Francisco restaurant Finn Town—swaps out chickpeas for carrots and tastes every bit as bright as it looks.
Photo: Marshall Troy
Makes 4 cups
Ingredients
10 carrots
2 Tbsp. canola oil
1 1/2 cups diced yellow onion
1 Tbsp. ginger paste
1 Tbsp. garlic paste
2 tsp. cumin
2 tsp. kosher salt
1 tsp. garlic powder
3/4 cup olive oil
1/2 cup tahini
1/4 cup lemon juice
2 dashes hot sauce
Sesame seeds (for garnish)
Cilantro (for garnish)
Feta (for garnish)
Directions
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.
Ingredients
Directions
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.
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