I'm always on the look-out for new appetizers or dips that are both healthy (er) and still beautiful to look at. I tend to eat a lot of hummus as I think it's both filling and a crowd-pleaser appetizer.
Usually when I travel, in addition to trying many new foods, I like to choose one dish that the country or region is known for and order it throughout the trip to see how it varies from place to place. While travelling through Israel and the Middle East, I ate hummus daily. I've never had such fantastic fluffy, creamy tasting hummus as I did during that trip. I'm still trying to recreate it in fact! I think the key to a light hummus is using dried chickpeas, soaked over night. When I figure out the exact magic recipe, I'll be sure to let you know.
In the mean-time, this hummus is a perfect Appetizer addition to my Pantry Staple Meal Series. It uses canned chickpeas (or garbanzo beans) and other household staple ingredients. I like to change my hummus throughout the year with seasonal add-ins like beets, greens, root vegetable, etc.. This recipe version calls for roasted carrots. I thought with Easter around the corner that the Easter bunny would appreciate both the colour and flavours of it's favourite food!
I hope you enjoy this seasonal hummus version. Feel free to plate it like a carrot, serve it as part of a seasonal vegetable crudités platter or eat it by the spoon!
Enjoy,
Krista
Roasted Carrot Hummus
makes 2 cups
Ingredients
3-4 medium carrots, peeled and cut into 2" pieces
3 garlic cloves, peeled
1 tablespoon extra virgin olive oil
salt and pepper
1 9oz (540 mL) can chickpeas, drained and rinsed until water runs clear
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
2-3 tablespoons tahini
3-4 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 cup water
chopped walnuts, parsley or pomegranate seeds, garnish (optional)
Method
Pre-heat oven to 400 degrees F.
On a parchment lined baking sheet add carrots and garlic cloves. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Mix with hands to ensure all carrots are covered with oil. Bake for 25-30 minutes or until a fork can easily puncture the carrot. Set aside to cool slightly.
In a high speed blender (I like Vitamix) add the chickpeas, white wine vinegar, remaining 2 tablespoons olive oil, tahini, lemon juice, salt, pepper, cumin, roasted carrots and garlic mixture and 1/4 cup of water. Reserve the remaining 1/4 cup of water to thin hummus as needed. Blend starting on low speed, gradually increasing to high. Blend for 90 seconds to 2 minutes or until desired creaminess. I like mine more smooth than chunky. Add reserved water as necessary to help blend and thin. Taste for seasoning.
Add hummus to a bowl, or shape into a carrot if serving for Easter or spring. Garnish (optional). Serve with sliced cucumbers, crostini or as part of a spring crudités plate!
Recipe Notes:
*This Roasted Carrot Hummus was the appetizer portion of my Easter Bruch Menu shown above.
*Other Easter Brunch Menu Recipes can be found in the blog archives.
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