I’ve wanted to post this for a while so today finally wrote down the recipe while I was making it. I tend to cook by taste & sight & feel. Writing down a recipe slows me down from the creation process yet I know that people appreciate having a recipe to follow. Not everyone may be able to, for instance, put as much lemon juice in as feels right. 😉
I do not much like peeling and chopping so I easified (Della word) this recipe by roasting a 16 oz. bag of organic baby carrots. The key is a super hot oven at 500 degrees. I put the carrots in a roasting pan, coat them with olive oil and sprinkle with a little coarse salt. I roast them about 20 minutes or until they get a nice lovely caramelized color.
16 oz. Roasted Baby Carrots (see above)
1 clove garlic (I used the frozen kind)
1 TBS. of Tahini
1 tsp. of Cumin (or more to taste)
2 tsp. of lemon juice (I used already squeezed that I got from my co-op)
1 tsp. lemon zest (I keep a lemon in freezer for just this purpose. Just grate as much as you need)
salt to taste
Add all ingredients to food processor and blend until smooth. If your hummus is too thick either add a bit more olive oil or water. Enjoy!
Della is a teacher, healer, cook, artist & writer. You can find out more about her services here.