After a week of rain the sun came out today and the temperatures were in the 60s. What a great day for yard work and a nice light lunch of spiced carrot hummus with sesame crackers and a lady apple or two.
The recipe that I found on the Kitchen blog allowed me to use a number of items harvested and/or canned this year. I roasted off the carrots this morning while waiting for the fog to burn off, used a jar of chickpeas that were canned this past spring, a variety of seasonings, bit of locally produced tahini from the coop and topped it all off with some fresh squeezed lemon juice to create a yummy lunchtime treat.
- 1 pound carrots, chopped into 1 inch chunks
- 3 whole cloves garlic, peals left on
- 4 tbs extra virgin olive oil
- 1 1/2 cups cooked chickpeas
- 1/4 cup tahini
- 2 tbs fresh lemon juice
- 1/4 cup water
- 1/2 tsp ground cumin
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp coriander
- 1/4 tsp cayenne
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- Preheat oven to 435 degrees.
- Toss the chopped carrots and whole garlic with 2 tablespoons of olive oil, and pour mixture onto a backing sheet distributing evenly.
- Roast carrots in oven for 18-20minutes or until tender and lightly browned.
- In the bowl of a food processor. combine the roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices.
- Drizzle in the remaining 2 tablespoons of olive oil while the food processor is running. Add more water a little at a time until the desired consistency is achieved.
- Taste as adjust the seasoning if necessary.
- Serve with your favorite vegetables and crackers.