My 3rd attempt to recreate Noir Bar’s amazing carrot hummus. Getting closer…
Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Difficulty: Easy Servings: 4 Source: Paul Harsha (from Ivy Larson)
- 3 large carrots (cut into bite-sized pieces)
- 1/4 cup tahini
- 1/4 cup lemon juice
- 3 cloves garlic
- 1/4 teaspoon turmeric
- pinch cumin
- pinch smoked paprika
- sea salt & white pepper (to taste)
- sumac (optional)
Just like any hummus, this carrot all-vegetable-hummus is incredibly versatile. Pack it on a picnic, or serve it as an appetizer on a party platter.
Steam the carrots:
Place a steamer basket in a saucepan filled with about 1 inch of water. Put the carrots in the steamer, bring the water to a boil, cover and steam for about 5-10 minutes, or until fork-tender. Let cool.
Add the steamed carrots, tahini, lemon juice, garlic and spices to a food processor.
Process for 1 full minute, or until mixture is smooth and creamy. Scrape down bowl and pulse.
Season with salt and white pepper to taste. Pulse again.
Serve sprinkled with sumac.