This unusual hummus is a pretty brick orange color. Very richly flavorful and complex: the sweetness of the roasted carrots, the spicy heat of garam masala, and the zing of lemon and vinegar create a sweet-spicy-tart sensation. Experiment and vary the amount of spices according to your taste.
Yields 2 cups
Hands-on time before roasting: 15 minutes
Roasting time: about 25 minutes
Puréeing time: 10 minutes
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 pound carrots
3 to 5 garlic cloves
1 teaspoon salt
3 tablespoons olive oil, plus more for topping
½ teaspoon hot garam masala, or mild garam masala and crushed red pepper flakes
¼ teaspoon ground cinnamon
1 cup drained and rinsed chickpeas
3 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
2 to 4 tablespoons water
Preheat the oven to 425°F. Lightly oil a large baking sheet, or line it with parchment paper or aluminum foil.
In a small, dry skillet on low heat, toast the cumin and coriander seeds until fragrant. Set aside to cool.
Cut the carrots and cut into ¼-inch-thick chunks. Put in a bowl. Stir the garlic into the carrots. In a spice grinder, whirl the cooled cumin and coriander seeds until powdered. Add the ground cumin and coriander and ½ tablespoon of the salt, and 1 tablespoon of the olive oil to the carrots and toss well. Spread out on the prepared baking sheet and cover with aluminum foil. Roast for 15 minutes and then remove the foil and return to the oven. After 10 minutes, sprinkle the garam masala and cinnamon on the carrots, stir lightly, and continue roasting until tender, about 5 minutes.
Transfer the carrots to the bowl of a food processor and add the chickpeas, lemon juice, vinegar, salt, and remaining 2 tablespoons olive oil. Purée, adding just enough water to make a smooth consistency. Scoop the hummus into a serving bowl and drizzle on a little olive oil.
Serve as a dip for cucumber spears, celery sticks, bell pepper strips, green beans, and cauliflower florets and/or Za’atar Pita Chips. For a refreshing meal, top the hummus with yogurt and serve with toasted naan or pita and Chilled Curried Pea and Coconut Soup.