City Palate

Summer in the City Palate - July August 2017

Roasted Carrot Hummus
Jul/Aug 2008

3 medium carrots
1/4 - 1/2 c. extra-virgin olive oil
1 - 5 garlic cloves
Salt and pepper to taste
1 19-oz can chick peas, rinsed and drained
Juice of 1 lemon
1/2 t. ground cumin
2 T. plain yogurt

Preheat oven to 450°F. Slice the carrots in half lengthwise and lay on a rimmed cookie sheet. Drizzle with some of the oil and toss to coat well. Add the garlic cloves to the pan as well. (Since roasting sweetens and mellows garlic, you can use more than if you were using it raw.) Roast carrots for about 45 minutes until very soft and they start to brown along the edges. Set aside to cool.

In the bowl of a food processor, combine the chick peas, lemon juice, cumin, carrots and garlic, and process until well blended. With the motor running, drizzle in the remaining olive oil. Add the yogurt and process until smooth. Taste and adjust seasonings, adding more lemon, salt or oil if necessary. Serve immediately or cover and refrigerate for a day to allow flavours to blend. Serve at room temperature with torn fresh pitas or pita chips.

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