When you’ve got three restaurants (Alden & Harlow, The Longfellow and Waypoint) and one on the way (Josephine, coming soon!), it can be hard to maintain a healthy weight. The stress. The snacking. Just ask Michael Scelfo. The award-winning chef and restaurateur has been super candid about his weight loss journey (chronicling it on his Insta and in a recent interview on Good Morning America). You can take a page from his book and add this recipe for carrot hummus to the rotation so you always have a delicious, good-for- you snack on hand.
Carrot Hummus from Michael Scelfo
Details
Yields: 1-2 pints
Ingredients
- 1 1/2 pounds carrots
- 1/2 onion
- 3 cloves garlic
- 1 lemon
- 1 teaspoon cumin
- 1 teaspoon zahtar
- 1 cup chicken stock
- 3 tablespoons evoo
- salt & pepper to taste
Directions
- Preheat oven to 400 degrees
- Coat carrots lightly in tablespoon EVOO and roast in baking dish until caramelized (about ten minutes)
- Add onion, garlic and 1/2 cup chicken stock
- Add a pinch of salt
- Once carrots are tender and lightly browned, transfer the mixture to a sheet pan, sprinkle with za'atar and place under the broiler for three to five minutes or until lightly charred.
- Transfer mixture to blender along with one tablespoon of EVOO
- Add remaining chicken stock, zest & juice from one lemon and blend until smooth
- Transfer finished mixture to dish and sprinkle with spices and remaining EVOO
