This recipe came to life after I had an abundance of leftover carrots that I didn’t know what to do with. I had just made up a fresh batch of hummus and I figured, “why not add some color to it and add in carrots?” Everyone always is taken back by this recipe and is so intrigued by the flavors!
Prep Time: 10 minutes | Cook time: 20 minutes |
Ingredients: · 4 carrots, peeled and cut into quarters
· 1 cup chicken stock or water
· 1 can garbanzo beans, rinsed and drained
· 2 Tablespoon tahini
· Juice of 2 lemons
· 5 garlic cloves
· 2 tsp turmeric, ground
· 1 Tablespoon Kosher Salt
· 1 teaspoon. pepper
· 3 Tablespoon Apple Cider Vinegar
· 1/4 cup water (used in increments)
· ½ cup Extra Virgin Olive Oil
· Hungarian Paprika or Sumac (for garnish)
1. In a small pot, add carrots and chicken stock (or water!) Bring to a boil, then cover with lid and lower heat to simmer and let steam for 10-15 minutes. Carrots should become tender and mash easily. Drain out any excess liquid. Set aside.
2. In a food processor or blender, (I prefer using my Vitamix, its so much easier—and makes for a creamier consistency!), add the garbanzo beans, cooked carrots, garlic, tahini, lemon juice, olive oil, turmeric, apple cider vinegar salt and pepper.
3. Blend or pulse until creamy and smooth. Scrape down sides of blender as needed. While blender is still on, slowly add water 1 tablespoon at a time. Add water until your desired consistency is achieved.
4. Adjust flavors as needed. You may need to add more salt.
5. Top with fresh olive oil and sprinkle with paprika!
· Be careful when using turmeric, it stains your clothes/towels very easily! (Don’t say I didn’t warn you!)
· You don’t need to use all of the water in this recipe! The water is simply to help thin out consistency.
· Make sure that if you use paprika, do not use SMOKED paprika! I will link my favorite brand of paprika.
· Pairs well with homemade pita chips or even some freshly cut crudités (such as sliced cucumbers, bell peppers or carrots!)
Serve with your favorite veggies!