Servings: 16 appetizer-sized portions
Start to finish: 50 minutes
1/2 cup well-roasted carrots, cut into small pieces (about 6 small carrots)
Juice of 2 lemons, plus more as needed (about 2 ounces)
Zest of 1 lemon
1/2 cup extra-virgin olive oil, plus more for garnishing hummus
2 generous tablespoons tahini (sesame paste), with some of its oil
2 15-ounce cans drained chickpeas, liquid reserved and skins removed
2 cloves garlic, peeled, or to taste
1 teaspoon sea salt, or more to taste
1/4 teaspoon of white pepper or pinch of cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Paprika, a sprinkling for garnish
Curly parsley for garnish
Pita chips (homemade or store bought)
Preheat oven to 350 F.
Coat carrots with oil and season with salt. Place on a sheet pan and roast carrots. Remove from oven when soft and browned in places, about 30 minutes depending on the size of your carrots. Cut into small pieces and set aside.
Place carrots in a food processor with the lemon juice, lemon zest, tahini and olive oil and process until smooth, about 1 minute.
Put remaining ingredients except the paprika and the parsley in a food processor and begin to process; add a couple of tablespoons of the chickpea liquid and more olive oil as needed to allow the machine to produce a smooth puree. The amount will vary every time you make it based on how much liquid is in the chickpeas.
Taste and adjust the seasoning (I often add more lemon juice).
Serve immediately or chilled in a shallow bowl with pita chips and raw vegetables, drizzled with olive oil and sprinkled with a bit of paprika and some parsley.
Will keep up to five days in refrigerator.
Nutrition information per serving: 129 calories; 81 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 220 mg sodium; 10 g carbohydrate; 3 g fiber; 2 g sugar; 3 g protein.
Elizabeth Karmel, Associated Press