Roasted Carrot Hummus

by Maggie on September 14, 2010

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Are you lucky enough to frequent a Farmer’s Market?

We have an amazing Farmer’s Market that the babes and I visit with my Mom every Saturday and every Wednesday.

We go up and down the rows, admiring the beautiful colours, the sunflowers, the handmade crafts, and the gorgeous fresh fruits and vegetables.

It’s almost apple cider season and I can’t wait!  Okay, yes I can wait.  I’m still hoping for an Indian Summer up here in Ontario. And I will dearly miss my fresh fruit-filled breakfasts.

But there’s something incredible about the fall harvest. It makes for delicious soups, currys, stews, and desserts.

My favourite farmer and his family grow beautiful carrots – they’re purple, yellow, and of course a bright orange.  Callum is reluctant to taste the purple carrots – not to mention the orange cauliflower.  He only eats the orange carrots.  Stubborn little monkey.

Last week I decided to roast some carrots – roasting is our favourite way to eat fall’s harvest.  It’s so easy and any leftovers get turned into a big bowl of soup. Or in this case, a big bowl of hummus.

Pete and I aren’t keen on cooked carrots so I thought I would try to make a carrot version of Elana’s beet hummus (remember that gorgeous pink dip?).

We fell in love with this dip and have been roasting carrots ever since! I’ve managed to put it on a wrap for Livvie, but my stubborn little monkey is also my toughest critic. If it’s new, he’s not interested.

I’ve tried it before Mommy. And I don’t like it. But I love you.

And I’m not even kidding.

Roasted Carrot Hummus

1 batch of roasted carrots (I used Ina Garten’s recipe with fresh parsley)
1  clove of garlic (more if you like it garlic-y)
1/4 cup tahini (ground sesame seeds)
5 tablespoons lemon juice
1 tablespoon toasted sesame oil
2 tablespoons fresh parsley
salt and pepper to taste

Place the roasted carrots and garlic in the bowl of your food processor and blend until carrots are in small pieces.
Wipe the sides of the bowl and then add the tahini, lemon juice, sesame oil and fresh parsley.  Blend until it reaches desired consistency.
Season with sea salt and freshly ground pepper.

This is a thick dip which makes it a great sandwich spread.  You could thin it out by adding some water or olive oil.

  • This dip goes so well on a slice of gluten-free, dairy-free, egg-free bread or on some homemade gluten-free, dairy-free, egg-free crackers!