carrot hummus… the perfect ‘pick me up’ dip!

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carrotHummus
 
During this fasting period prior to the Greek Orthodox Easter, I was inspired to use colorful ingredients in all my recipes. So, when I came across this super healthy and delicious carrot hummus dip recipe, I tried it once, and with some adaptations to suit my fastidious taste buds, I think that I have finally mastered the technique to create the perfect pick-me up dip and spread!
 
I am pleased to share this extremely simple yet full with flavor recipe.
–       500 g carrots – peeled and cut into chunks–       4 large garlic cloves

–       2 tbsp olive oil

–       2 tbsp lemon juice

–        juice of 1 small orange, zest finely grated

–       6 tbsp tahini

–       sea salt and freshly ground black pepper

–       2 tsp cumin

–       raw celery to decorate

Heat the oven to 200ºC. Put the carrots, garlic and oil in a roasting tin, season and roast for 30-35 minutes or until tender, stirring the carrots halfway through until tender and starting to caramelize.

Remove from the oven and allow to cool. Add the carrots to a food processor, squeeze the garlic cloves out of their skins and add these in too. Add the lemon juice, orange juice and zest, tahini* and cumin and blend well until everything has pureed.

Add more lemon juice and seasoning if necessary. Drizzle with a little olive oil and use celery leaves to decorate. Serve the hummus with crudités, pitta bread or use as a sandwich spread.

* Tahini is sesame seed paste. You can buy this at the supermarket, yet you need to add water (a few drops at a time) and stir slowly until it becomes a soft, smooth paste. For this recipe, you will use about 4 tbsp tahini and appr. 2 tbsp water.

PS: The photo was captured through the very artistic eye of my dear friend Thomas Peccini, after he sprinkled the dip with some magic to make it look gorgeous! Thank you Thomas for adding that extra touch of spice!

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About Mahi S

I was born on the island of Cyprus in 1971. For years, I lived the life of a nomad: I grew up in the Arab Gulf, finished high school in Cyprus, then went to the U.S. for five remarkable, life-changing years of study and work in public relations. With every change of home, I was confronted with the challenge of separation and the issue of identity, but ultimately the rewarding experience of interacting with people of different cultures has informed my life ever since. It inspired me to create an ideal setting wherever I found myself, to live meaningfully and use passion as the main ingredient in my life. I run to keep myself motivated and to fire the kind of creative thinking that keeps me balanced and content. But it’s also an ongoing challenge: since 1999, I have completed 17 half-marathons, which I try to run in a different city every time. In fact, running and travel are the two pillars of my life philosophy: “Travel is fascinating, whether it’s about a series of mesmerizing destinations or a journey within myself”. “Running keeps me sane, motivated and focused!” Right now, I am focusing on promoting my new book, ‘A squirrel in your kitchen’ an e-cookbook with quick, easy and delicious recipes (and anecdotes) from dearest friends around the world. http://www.amazon.com/dp/B00AYXN500. I am also hoping to experience the fascinating challenge of a full marathon in 2016; in Athens or New York. We’ll see!

One response »

  1. Pingback: Recipes - Kassel's Kooking Korner: I Made Some Damn Fine Soup! - Kittysneezes

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