Carrot Hummus

Name: Carrot Hummus
Total time: 30 min
Ingredients: ¼ cup olive oil, divided, plus more for drizzling; ¼ teaspoon ground cumin; 1 large clove garlic, crushed; 1 pound carrots, trimmed, peeled, and cut into 1-in. pieces; 1 ½ teaspoons kosher salt, divided; ⅓ cup well-stirred tahini; ¼ cup fresh lemon juice (from 2 lemons); freshly ground black pepper; paprika, for serving

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Total: 30 minutes

Servings: 5

Cost: $6.93 /serving

Author : Ananda Eidelstein

Ingredients

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¼ cup olive oil, divided, plus more for drizzling¼ teaspoon ground cumin1 large clove garlic, crushed1 pound carrots, trimmed, peeled, and cut into 1-in. pieces1 ½ teaspoons kosher salt, divided⅓ cup well-stirred tahini¼ cup fresh lemon juice (from 2 lemons)freshly ground black pepperpaprika, for serving

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Instructions

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Step 1

Heat 1 tablespoon oil in a large, deep skillet with a tight-fitting lid over medium. Add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add garlic and cook, stirring often, until sizzling, about 30 seconds. Add carrots and 1 teaspoon salt; stir to coat in oil. Add ¼ cup water and cover with lid. Cook, shaking skillet occasionally, until carrots are tender, about 15 minutes. Let cool, uncovered, for 5 minutes.

Step 2

Transfer carrot mixture to a food processor. Add tahini, lemon juice, several grinds of pepper, and remaining 3 tablespoons oil and ½ teaspoon salt. Process until smooth, about 1 minute. Transfer to a serving bowl. Swirl top with a spoon and drizzle with oil. Sprinkle with paprika.