Carrots add an earthy sweetness to this twist on hummus. I seasoned mine with ras el hanout, a Morrocan spice blend that's loaded with warm flavors like cumin, cardamom, cinnamon, and ginger. The resulting dip is richly spiced, but not at all "hot." For a hotter variation, substitute harissa for the ras el hanout.
4 Carrots, peeled and cut into coins (about 1½ cups)
1 (16 ounce) can Chickpeas, rinsed and drained (about 1½ cups)
¼ cup Tahini
1 Lemon, juiced
4 cloves Garlic, minced
6 Tablespoons Very Cold Water
1 Tablespoon Olive Oil, plus more for serving
1 Tablespoon Ras El Hanout
Add the carrots to a small saucepan and cover with water. Boil about 10 minutes or until very soft – you should be able to mash them easily with the back of a spoon. Drain and let cool.
Pour the chickpeas onto a kitchen towel. Cover with another towel; rub vigorously to loosen the skins. Transfer chickpeas to a bowl and cover with water – the skin will float to the top; give the chickpeas a good stir to loosen any additional skin and repeat. Skim off the skins and discard them.
Drain the chickpeas and transfer them to a food processor or blender. Add the carrots; process 30-40 seconds or until they form a thick paste. With the motor running, drizzle in the tahini, lemon juice, and garlic. Process until combined. Drizzle in the water and process 5 minutes, or until a smooth dip is formed. Add the olive oil and ras el hanout and pulse a few times to combine. Taste and adjust the seasoning as desired.
To serve, transfer to a small dish and drizzle with additional olive oil.
Look for tahini, a smooth paste made from sesame seeds, in either the natural aisle of your grocery store or in the International aisle, near the Jewish foods.
Recipe by Healthy. Delicious. at http://www.healthy-delicious.com/2013/02/moroccan-spiced-carrot-hummus/