By Josie Malevich
A nice change from traditional hummus; in this dip, rich roasted carrots take the place of chickpeas. The spices and toppings are inspired by the Egyptian spice blend dukkah.
1 1/2 lb carrots, peeled anc ut into 1-inch chunks
2 tbs olive oil
2 tsp finely chopped freshed thyme
1 tsp ground cumin
1/2 tsp each ground coriander, turmeric, paprika
1/4 tsp crushed fennel seeds
Salt and freshly ground pepper, to taste
Pinch each ground cinnamon and cayenne pepper
1/3 cup tahini paste
1/3 cup lemon juice
2 tbsp water (approx.)
2 cloves garlic, minced
2 tsp minced ginger
1 tsp honey
To Serve (Optional):
2 tbsp toasted chopped hazelnuts
1 tbsp finely chopped fresh parsley
2 tsp toasted sesame seeds
2 tbsp olive oil
Crudite (any raw or par-cooked vegetables of your choosing) and crackers or bread, for serving
Preheat oven to 400 degrees F. Toss carrots with 2 tbsp oil and season with thyme, cumin, coriander, turmeric, paprika, fennel, salt, pepper, cinnamon and cayenne. Arrange carrots in single layer on baking sheet lined with parchment paper. Bake until tender, about 25 to 35 minutes. Cool to room temperature.
Add carrots, tahini, lemon juice, 2 tbsp oil, water, garlic, ginger and honey to food processor; puree until smooth. If too thick, thin with a little more water. Season with salt and pepper, to taste.
Serve with a sprinkle of hazelnuts, parsley and sesame seeds on top. Drizzle with olive oil. Serve with crudite, crackers and breads.
Store hummus in an airtight container for 3 days in fridge, or freeze in airtight container for up to 2 weeks.
For a creamier dip, stir in a few dollops of plain Greek yogurt.
You can also serve with a sprinkle of store bought za'atar seasoning.
Servings: 2 1/2 cups
approx. Per Serving