Carrot Hummus

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Today’s art class includes a vibrant orange carrot-chipotle hummus and a sweet and savory strawberry caprese. Both a bit outside the lines when contrasted with a traditional, chickpea hummus or tomato caprese…which is totally cool with me because that is where the magic happens. 

Carrot Hummus

  1. Bring 1-1/2 pounds of carrots (roughly chopped), one chipotle chili (half of one for less heat) and two cloves of garlic to boil in 2 cups vegetable stock. Reduce to a simmer until carrots are tender, about 15-20 minutes.

  2. Drain and put carrots, chili and garlic into blender with 1/4c tahini, 3 tablespoons fresh mint, 2Tbs fresh lemon juice, 1tsp coriander and 1/2tsp of cumin. Add a heavy pinch of salt and several grinds of fresh pepper and blend until silky smooth. This will take some work and you may need to add a little olive oil and water to get it loose enough.

  3. Store in the fridge for a couple our hours and serve with crackers and crudités.