Once you have made hummus at home, you'll most likely not want store-bought again. It is extremely easy to make, less expensive, and tastes fantastic. I use canned chickpeas, or you can cook the legume from its dried state, if you have the time and desire to do so.
I made this lovely roasted carrot and chickpea hummus with the left-over roasted carrots from the previous night's dinner. Roasting carrots enhances their natural sweetness and adds a nice flavor to the chickpea hummus. I was so pleased with the outcome I was eating it by the spoonful. Yum.
Roasted Carrot & Chickpea Hummus
1 15-ounce can of chickpeas
1 cup roasted carrots
3 tablespoons tahini
3 tablespoons olive oil
1tablespoon fresh lemon juice
1 teaspoon kosher salt
fresh ground black pepper
1/4 cup water
Working with a food processor, add the drained chickpeas and roasted carrots to food processor bowl. Pulse to combine. Add in the tahini, olive oil, fresh lemon juice, salt and pepper. Process to bring together. Add in the water to make the texture creamier and smoother. Transfer to a serving bowl and enjoy. Store remaining hummus in the refrigerator.
To make traditional hummus, simply use all chickpeas, eliminating the roasted carrots. For an extra creamy hummus, substitute 8-ounces of cannellini beans in place of the roasted carrots.
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