SAVE THIS RECIPESAVED!
REMOVE THIS RECIPEADD TO MEAL PLANPRINT
While testing new hummus recipes in the Dr. Yum Project Kitchen, we've tried out some alternatives to the classic chickpea base. This recipe instead uses roasted carrots, lentils, and a Mediterranean spice profile that combine to create a great dip!
Preheat oven to 400 degrees. Add carrots to baking tray, drizzle with 1 tablespoon olive oil, and sprinkle with curry powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat all carrots. Wrap garlic cloves in a foil pack and roast with the carrots. Roast in the oven for 45 minutes, or until fork-tender and golden brown, tossing about halfway through. While the carrots are roasting, bring water and lentils to a boil in a medium saucepan. Then reduce heat and simmer uncovered for 10 to 15 minutes, or until tender. Stir occasionally. Strain off excess water and reserve. Add roasted carrots, 3 tablespoons of olive oil, and cooked lentils to a food processor. Remove roasted garlic from foil and add. Then add tahini, lemon juice, coriander, 3/4 teaspoon salt, cumin, cayenne pepper, and 1/2 teaspoon black pepper. Process for 1 to 2 minutes or until mostly smooth, stopping to scrape down the sides as needed. Spoon the dip into a bowl and serve with optional fresh parsley and your choice of dippers.
Hummus is a nice flavorful smooth food for babies to try. Talk to your doctor in case there is a family history of food allergies, especially sesame or chickpeas. Babies many enjoy dipping a large chunk of veggie into the hummus and licking it off. Always supervise that baby does not bite off a chunk of the veggie and is just getting the flavor from licking. Avoid too much raw garlic and cayenne pepper for babies as this can taste a bit "spicy."
😫😟😐😀😍“I like the smokiness of it!” —Trina, a grown up
😫😟😐😀😍“It has a savory flavor and crunch.” —Heidi, a grown up