Carrot-Cumin Hummus with Yogurt & Smoked Almonds

Name: Carrot-Cumin Hummus with Yogurt & Smoked Almonds
Yield: Makes 1 3/4 cups
Ingredients: 1 lb. chopped peeled carrots; 1 tbsp. olive oil + more; 1/2 tsp. ground cumin; 1 can (about 15 oz.) chickpeas (rinsed); 1/4 cup tahini; 3 tbsp. fresh lemon juice; 1 small clove garlic; 3 to 4 tbsp. ice water; Salt; 1/3 cup plain Greek yogurt; Smoked paprika; Chopped smoked almonds; Cilantro

Turn those going-bad carrots in your fridge into a orange-hued hummus! Greek yogurt balances out roasted carrots and smoked almonds for a fresh but flavorful dip.

Author:: Laura Rege
Publish date:: Apr 7, 2019

carrot cumin hummus with yogurt smoked almonds — Photography by Christopher Testani

Recipe by Laura Rege

Makes 1 3/4 cupsServings

Ingredients

Hummus

1 lb. chopped peeled carrots
1 tbsp. olive oil + more
1/2 tsp. ground cumin
1 can (about 15 oz.) chickpeas (rinsed)
1/4 cup tahini
3 tbsp. fresh lemon juice
1 small clove garlic
3 to 4 tbsp. ice water
Salt

Topping

1/3 cup plain Greek yogurt
Smoked paprika
Chopped smoked almonds
Cilantro

Preparation

Mix It Up: On a baking sheet, toss 1 lb. chopped peeled carrots with 1 tbsp. olive oil and 1/2 tsp. ground cumin. Roast at 425° until tender, about 15 minutes. Let cool. In a food processor, puree the 1 can (about 15 oz.) chickpeas (rinsed), 1/4 cup tahini, 3 tbsp. fresh lemon juice, 1 small clove garlic, with the roasted carrots, and 3 to 4 tbsp. ice water until smooth. With the machine running, drizzle in 2 tbsp. olive oil. Season with salt. Transfer to a bowl.

Top It Off: Swirl 1/3 cup plain Greek yogurt onto the top of the hummus. Dust with smoked paprika. Top with chopped smoked almonds and cilantro.