Snapshots of life and crafts on our little homestead

Posts tagged ‘Hummus’

Spiced Carrot Hummus

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.

spiced carrot hummus


  • 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


  1. Preheat oven to 435 degrees.
  2. Toss the chopped carrots and whole garlic with 2 tablespoons of olive oil, and pour mixture onto a backing sheet distributing evenly.
  3. Roast carrots in oven for 18-20minutes or until tender and lightly browned.
  4. In the bowl of a food processor. combine the roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices.
  5. 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.
  6. Taste as adjust the seasoning if necessary.
  7. Serve with your favorite vegetables and crackers.


Rosemary Hummus

With the heat wave that we have had over the past week I have been resurfacing meal items that do not require me to turn on the oven and have limited interaction with the range, both of which heat up the kitchen and since our home has an open floor plan and no air conditioning — the entire first floor. Compounding my little kitchen strike was the need to prepare a meal for a friend and her family this past Sunday (a day in the high 80’s — a bit high for a northern New England state.)

The menu that I settled on was:

  • cheese, olives, unsalted roasted nuts and flat-bread for appetizers
  • wheatberry salad, pasta salad (with quinoa pasta), green salad and hummus with pitas for the dinner offering
  • fresh fruits and fig and date bars for desert

All of the items appeared to be a hit, but the most popular offering appeared to be the rosemary hummus, so I thought I would share the easy to make recipe with you.

rosemary hummus


  • 2 cups cooked garbanzo beans drained (I prefer freshly cooked dried bean, but canned ones will work)
  • 1/4 – 1/2 cup of bean cooking water (reserved)
  • Juice of 1 fresh lemon
  • 6 tsp rosemary infused extra virgin olive oil (see the bottom of this post for how to infuse the oil)
  • 4 cloves of garlic, crushed
  • pinch of salt (if using canned beans omit this item)



hummus mixture

  1. Add cooked garbanzo beans to a food processor together with the lemon, juice, crushed garlic, salt and 4 tablespoons of oil.
  2. Blend until smooth, adding the reserved cooking water, a little at a time until the desired consistency is achieved.
  3. Leave the mixture to stand for an hour or so to let the flavors develop.
  4. Drizzle 2 tablespoons of the oil on top of the hummus just prior to serving.
  5. Serve with pita wedges and fresh vegetables and/or fruit.

Rosemary infused olive oil: 1 cup extra virgin olive oil, 3 tablespoons chopped fresh rosemary, 1 tablespoon chopped garlic. Mix all ingredients into an airtight jar and store in a cool dark place for 2-3 weeks prior to use.

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