Roasted Carrot & Sumac Hummus

I haven't eaten hummus in awhile. I was just...over it. Straight OD'd on hummus. 

But Ryan needs lunches to take to work, and recently he gently reminded me that lunches don't need to be an all out extravaganza in his lunch bag. Just a few slices of bread and some hummus would be okay, too, he said. 

That sounded pretty good to me, since I've been working a little too much lately and I don't have much time when I get home at night, or when I wake up in the morning. So, that sweet little side comment got me back aboard the hummus train. 

Of course, I was loathe to make a plain jane hummus because the flavor of straight hummus has become heavy to me somehow. Sumac came immediately to my mind for it's bright, lemon-like quality; I wanted tang that didn't just come from lemon juice. But, of course, I also dreamt of a heavy dose of lemon, a high-quality tahini, and good olive oil. Carrots offer sweetness and an appetizing orange color. Also, we're not just talking about plain old roasted carrots here. We're talking about whole carrots, roasted in their skins, until caramelized all over and sweet on the inside. That's the kind of hummus I want to eat! Here's the recipe, in case that's the kind of hummus you want to eat, too. 

Roasted Carrot and sumac hummus

Ingredients:

  • 1 bunch medium sized carrots, well-scrubbed and trimmed of tops
  • 1 cup chickpeas, 2 tbsp (or more) chickpea cooking liquid
  • 1/4 cup tahini, best quality you can find
  • 1 teaspoon sumac
  • Juice of 1-2 lemons, to taste
  • 1/2 cup, or more, extra virgin olive oil + 2 tbsp for roasting carrots
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 425. Season the carrots gently with salt and rub them with the 2 tbsp oil. Roast them in the oven for 30-45 minutes until brown all over and well-cooked. Allow to cool until warm or room temp.
  2. Put the carrots in a food processor with the chickpea liquid, salt, tahini, chickpeas, sumac, lemon juice, and half the olive oil. Process until almost smooth (or totally smooth). I like mine slightly chunky. Taste for seasoning and check the consistency- add more olive oil or chickpea cooking liquid if you'd like your hummus a little thinner, and process again. 
  3. Serve sprinkled with sesame seeds, a pinch of sumac, and extra olive oil.