About the Book
About the Authors
RETURN TO RECIPES
8 cups peeled and roughly chopped carrots (about 3 pounds)
1 1/4 cups extra-virgin olive oil, divided
1/4 cup tahini (sesame paste, available in the ethnic section of the supermarket or Middle Eastern stores)
1/4 cup fresh lemon juice
4 garlic cloves, peeled
1 tablespoon ground cumin, preferably freshly toasted and ground
pinch of cayenne
1/4 cup chopped flat-leaf parsley
salt and freshly ground pepper
1 teaspoon grated orange zest (optional)
Toss the carrots with 1/4 cup of the olive oil and spread them out on a baking sheet. Roast for about 20 to 25 minutes, or until soft. Remove from oven and let cool completely.
Combine carrots, tahini, lemon juice, garlic, cumin, cayenne, and parsley in a food processor. With the motor running, slowly add remaining oil. The texture should be smooth and airy. Blend in orange zest, if using. Season to taste with salt and pepper.
Serve at room temperature with toasted pita chips.
Cook's Note: if the hummus has been refrigerated, you may need to stir in more olive oil to recapture the velvety texture.
Yield: 1 quart