Carrot Hummus

Carrot hummus is a thing of beauty. With all due respect to traditional chickpea hummus, the brilliant orange color gives this hummus an unbeatable glow. Of course, if this upstart were just a pretty face, than the recipe would not follow below. Carrot hummus, I am happy to report, tastes as wonderful as it looks. We started enjoying it with pita chips and it quickly assumed a place in many meals. As delicious spread for just about any sandwich (especially any involving good summer tomatoes), a summery sauce to dress pasta, and with chards of grilled Tuscan Panne as part of a light warm weather meal: there are not too many things that aren’t better off with a bit of carrot hummus. As for making it, easy! As long as you have a food processor, you are almost there.

ps. When it's too hot to use the oven, the grill does a great job roasting carrots on the baking sheet. 

Adapted from "River Cottage Veg: 200 Inspired Vegetable Recipes," by Hugh Fearnley-Whittingstall

Photo credit: Elisabeth Heissner

INGREDIENTS

1  teaspoon coriander

6 tablespoons olive, plus more for drizzling

1 teaspoon honey

1 pound carrots, cleaned, peeled, and trimmed

3 large unpeeled cloves garlic, cut the narrower end to expose the clove

Kosher salt

Freshly ground black pepper

Juice of 1 lime

1 teaspoon peanut butter (or 3 tablespoons tahini)

1 tablespoons of fresh chives, finely chopped (optional, but worth it)

Preheat the oven to 400 degrees.  Cover a rimmed cookie sheet with foil and spray lightly with PAM.

Add coriander into large bowl with 3 tablespoons of the oil and all the honey. Stir to combine.

Cut the carrots into 1/4-inch chunks. Smaller carrot pieces allow the chunk to cook though without excessive browning.  Add all the carrots to the spiced oil along with the garlic. Toss thoroughly to coat and season with salt and pepper to taste. Tip the carrots & garlic onto the baking sheet and spread in an even layer.  Roast in oven and push around a bit to keep any sides from getting too brown. When carrots are tender and just starting to brown around the edges, 20 or so minutes, remove the baking sheet from oven. Although you don’t want to burn the carrots, please note that nice roasted brown carrot will be a plus, not a minus, here!

Cool slightly, and slip the roasted garlic cloves out of their papery skins. Gently lift foil with carrots and garlic pooled in the center and pour the contents in to a food processor. Add the limes juice, peanut butter, and the remaining 2 tablespoons of oil. Puree until smooth. Add more salt and pepper in needed. Add chives shortly before serving.

Transfer to a serving dish and lightly drizzle with more oil.