The Millet Tabouleh I made disappeared so quickly I almost didn't get any—it was that good! I also improvised a big batch of carrot hummus, just throwing ingredients together at the last minute. Everyone loved it. The flavour is a satisfying blend of sweet carrots and savoury spices. My mom loved it so much she requested that I post the recipe on the blog for her.
The recipe is pretty simple. I cooked the carrots in water until soft, added them to the food processor along with the lemon juice and garlic, and processed first before adding the beans. I always do this when I make hummus to make sure the garlic gets thoroughly chopped up. I like it when the garlic is evenly distributed throughout the hummus rather than getting little chunks of raw garlic. Processing it with the lemon juice and carrots keeps the garlic in the blades. Reserve the carrot cooking water. Once I add the beans, tahini, and spices, I use the reserved cooking water to thin the hummus to the desired consistency. Depending on how much of the cooking water is left, you may have to add a little plain water as well. You can decide how thick you like it. Thicker hummus is better for spreading on sandwiches, wraps, and rice cakes; thinner is better for dipping.
For a special touch, use ground toasted cumin seed if you can find it.
- 3 large carrots, peeled, cut in 2 cm (a little under 1 inch) slices
- 1 cup water
- juice of 1 lemon
- 1 clove garlic
- 3 cups cooked or canned chickpeas
- 1 Tablespoon ground coriander seed
- 1 teaspoon ground cumin seed
- 1/2 teaspoon salt (optional)
- 1-2 Tablespoons tahini
To your health and happiness,
Beans and Rice