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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!
zanahoria, peeled and chopped into 1 inch pieces
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.
Tiempo de preparacion
Tiempo de cocinar
😫😟😐😀😍“I like the smokiness of it!” —Trina, a grown up
😫😟😐😀😍“It has a savory flavor and crunch.” —Heidi, a grown up