Heart of the Home: Carrot Hummus

Warm olive oil in a pan.

Add 1.5 pounds of carrots (can use whole or shredded) to the pan.

Add 1/2 yellow bell pepper, 2 shallots, and 3 whole garlic cloves to the pan.

Sauté the mixture for about 10 to 15 minutes until the carrots are soft.

Transfer the sautéed mixture to a bowl.

In a food processor, combine the sautéed mixture with spices: cumin, cayenne pepper, and coriander.

Add 3 tablespoons of tahini and a little salt to the food processor.

Squeeze in about 1 teaspoon of lemon juice, avoiding seeds.

Process the mixture until smooth, scraping down the sides as needed.

Let the hummus cool before serving; do not serve hot.

Equipment Needed

Spice Level:

Dietary