Moroccan Spiced Carrot Hummus
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.
Servings 12
Ingredients
- 4 Carrots peeled and cut into coins (about 1 1/2 cups)
- 1 16 ounce can Chickpeas, rinsed and drained (about 1 1/2 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
Instructions
- 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.
Notes
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.