Serves 4-6
METHOD
1. On a baking tray, place 4 large carrots, cut into chunks. Meanwhile, in a bowl, combine 2 tablespoons (30 ml) vegetable oil, 1 teaspoon (5 ml) cumin, 1 teaspoon (5 ml) paprika, salt and pepper to taste.
2. Coat carrots with oil mixture. Bake in an oven at 350° F (175° C) until tender. Allow to cool. Place in food processor until pureed. This will make about 1 cup (250 ml).
3. To the food processor with carrot puree add 1 can chickpeas, 4 tablespoons (60 ml) tahini, 2 cloves minced garlic, 2 tablespoons (30 ml) lemon juice, 2 tablespoons (30 ml) olive oil. Process the mixture until smooth and creamy. If too thick, add water or ice cubes a little at a time until desired consistency is reached.
4. Season the carrot hummus with salt and pepper to taste.
5. Transfer to a serving bowl. If desired, drizzle with olive oil and sprinkle with chopped fresh parsley.
This original article first appeared in the FALL 2025 issue of City Style and Living Magazine.
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