Store-bought hummus has nothing on this flavor-packed homemade dip from chef Sarah Wade of Stillwater (on the edge of the Greenway) and the forthcoming Sloane’s (in Allston). Made with just a few simple ingredients, her carrot hummus does not disappoint. The protein rich spread is easy to make and all you need is a food processor or blender to enjoy. Pair it with some charred shishito peppers and some pita, or just grab a spoon and dig in.
- 5 medium carrots
- 1 16oz can Garbanzo beans
- 1/2 cup tahini
- 1 lemon, juiced
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tsp cumin
- Salt to taste
- Bring a pot of water to a boil. Peel carrots and cut into 1” pieces. Cook Carrots in boiling water until very tender, approximately 15 min. Drain and set aside.
- In a food processor put all ingredients, including the cooked carrots and blend until very smooth. If it feels too thick, drizzle in some extra oil. Season with Salt to taste.
- Spoon hummus into a shallow bowl, drizzle with olive oil and a sprinkle of sea salt.
- Throw shishitos on a hot grill and move around until they are blistered. When they all have some char on the outside put in a mixing bowl. Drizzle with olive oil, salt, and some lime zest.
- Serve along side the hummus.
- You can also throw some pita bread on the hot grill for a quick heat and some nice char marks.