0 ITEMS IN CART 
CARROT HUMMUS
09/18/19 — Ada Broussard
A local and seasonal version of everyone's favorite snack. Photo by Mackenzie Smith
Last year, Ada Broussard, the co-founder of Club Homemade, served a carrot hummus during our book club that spurred a year of me trying to copy her perfect dip. By now, I have made so many iterations that I’m not sure if its anything like Ada's original, but it is just as tasty. There are plenty of ways to make this your own based on what you have available: swap beets for carrots, tahini or nut butter for peanut butter, lime for lemon, etc. This recipe is a delicious way to use up a solid pound of carrots, and the perfect answer to daily snacking needs.
Ingredients:
- 1 bunch of carrots, washed and dried
- 5 tablespoons olive oil
- salt
- pepper
- 1 1/2 teaspoon turmeric
- 1 teaspoon salt
- 2 teaspoons black pepper
- turmeric
- 2 tablespoons miso
- zest of half a lemon
- juice of one lemon
- 4 tablespoons peanut butter
- 2 cloves garlic
- 1 can of chickpeas, drained
- olive oil
- salt to taste
Instructions:
Preheat oven to 450
Place carrots in a half sheet pan, drizzle with olive oil-- enough to coat the carrots and then some, erring on the side of "more is more"
Sprinkle salt and pepper
Roast for 10 minutes, then turn each carrot so the other side can brown on the hot pan.
Roast for another 10-15 minutes, until carrots are caramelized and very fork-tender.
While carrots are in the oven, add the turmeric, miso, peanut butter, lemon juice and zest, garlic, black pepper, and a teaspoon of salt to the food processor. Blend until completely smooth. Add the chickpeas and blend until smooth (1-2 minutes). Once carrots have cooled, chop into 1-inch pieces and blend in the food processor until smooth, another 1-2 minutes. Add water or olive oil, 1 tablespoon at a time if needed to achieve desired texture. Taste, and add salt if needed.
Transfer hummus to a bowl and drizzle with olive oil, fresh herbs and chili flakes. Serve with fresh pita, chips, or crudite.
