Spiced Carrot Hummus
1 Tbsp Grains of Paradise
¾ lb organic carrots (3 to 4), scrubbed
6 Tbsp, + 2 tsp, olive oil, divided
1½ tsp kosher salt
1 14.5-oz can chickpeas, drained and rinsed
2 cloves garlic, roughly chopped
1⁄4 cup tahini paste
juice of 2 to 3 medium limes
½ cup water (add more depending on desired consistency)
In a small skillet, dry-toast whole Grains of Paradise seeds until fragrant and then grind them into a powder with a mortar and pestle or a spice grinder. Set aside.
Toss whole carrots with 2 teaspoons olive oil; sprinkle with salt. Place on a lipped baking sheet; roast until fork-tender, 40 minutes at 400 degrees. Remove from oven and let cool slightly. Air Fryer works great too!
Slice roasted carrots into 1-inch pieces. Add carrot pieces, remaining olive oil, chickpeas, garlic, sesame paste, lime juice and ground Grains of Paradise to the bowl of a food processor; pulse to blend. With the motor on, stream in water, adding more as needed until hummus reaches desired consistency. Taste and adjust seasoning as needed.
Transfer to sealed container and refrigerate, at least 2 hours, to allow flavors to blend.
Makes 2.5 cups of hummus
Drizzle with olive oil and sprinkle with more toasted and ground Grains of Paradise, if desired. Serve at room temperature with assorted crackers, pitas and crudités.
