Sunday, March 3, 2013

Moroccan Spiced Carrot Hummus

Winter has been raging on here in the Midwest. This shot was taken on top of 2 or so feet of snow. x.x To fight the snow and the cold that kept me home on this particular day, I soaked some chickpeas and whipped together this hummus during lunch time. Easy, quick, and delicious! And the spices will take you to a place far from this snowy tundra : )

I sautéed my carrots instead of boiling them and this made them more so chunks. I tend to prefer my hummus more chunky anyway, but I included directions from the original recipe for the smoother hummus lovers.

Moroccan Spiced Carrot Hummus
from Healthy. Delicious.

1.5 cups carrots, peeled and cut into coins
1.5 cups (1- 16 oz. can) chickpeas, rinsed and drained
1/4 cup tahini
1 lemon, juiced
4 cloves garlic, minced
6 Tbs. cold water
1 Tbs. olive oil, plus more for serving
1 Tbs. Ras El Hanout (I used this recipe)

1. Add carrots to a small sauce pan and cover with water. Boil about 10 minutes, until very soft. Drain and set aside.
2. Pour rinsed chickpeas onto a kitchen towel and cover with another towel. Rub together to loosen skins on the chick peas. Pour chickpeas into a bowl and cover with water. Remove the skins that float to the top, stir the chick peas, and remove the additional skins that float to the top. Drain chickpeas.
3. Pour drained chickpeas into a food processor, add carrots, and process together until they form a paste. While running, add tahini, lemon juice, and garlic. Continue to process until combined.
4. Continue running and add water and process for 5 minutes, or until desired consistency has been reached. Add olive oil and ras el hanout and pulse to combine. Taste and adjust seasonings as needed.
5. Server with drizzled olive oil.

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