Carrot Hummus

This is a nice variation, very different from the Fresh Ginger Hummus I make for May Gallery openings. A wonderful local restaurant, Big Sky Café, makes a carrot hummus, so they inspired me to come up with this.

(Vegan)

•  1 cup dried chickpeas, soaked overnight and cooked tender
• 6 roasted carrots
• 1 Tablespoon canola oil (to roast the carrots)
• ½ cup tahini paste
• 1 teaspoon chopped garlic
• 1 teaspoon cumin seeds, ground
• 1 teaspoon coriander seeds, ground
• 1 teaspoon salt
•  ½ cup extra virgin olive oil
• 1 cup lemon juice

While the chickpeas are cooking, peel the carrots and cut into 2-3" pieces. Put the carrots on a baking sheet, and toss with the canola oil. Bake at 350° F until roasted, about 45 minutes, turning every so often to keep the roasting even. (Remove any very thin pieces of carrot along the way as necessary, so they do not burn.)

Combine the chickpeas, roasted carrots, garlic, and spices in a food processor. Add the tahini and olive oil. Blend for about 10-15 seconds at a time, adding the lemon juice as you do, until smooth. (NB: The amounts of olive oil and lemon juice are approximate, and to taste.)

When the hummus seems to be the right texture, I usually add a bit more lemon juice at the end, as it will thicken more as it sits.

Refrigerate. Serve with pieces of fresh vegetables (e.g., broccoli, cauliflower, baby carrots, green beans) and/or wedges of pita bread.