Flaming carrot

Makes six 2-ounce portions

Ingredients

  • 3 large carrots, peeled and cut into 2-inch lengths
  • 1/4 cup extra-virgin olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 1/4 cups chickpeas, cooked
  • 1/2 cup of the chickpea cooking liquid
  • 2 cloves garlic
  • 2 tablespoons tahini
  • Juice of half a lemon
  • 1 teaspoon ground cumin

Directions

  1. Place the carrot pieces and half of the olive oil in a mixing bowl. Season with salt and pepper and toss until lightly coated.
  2. Place on a grill and cook until carrots are tender and well-caramelized (slightly charred is good). Cool to room temperature.
  3. Place all ingredients in a food processor and purée the mixture until smooth. Serve with grilled pita bread or raw vegetable crudité.

CIA FOODIES


Fire-Roasted Carrot Hummus

Flaming carrot
Makes six 2-ounce portions

Ingredients

  • 3 large carrots, peeled and cut into 2-inch lengths
  • 1/4 cup extra-virgin olive oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 1/4 cups chickpeas, cooked
  • 1/2 cup of the chickpea cooking liquid
  • 2 cloves garlic
  • 2 tablespoons tahini
  • Juice of half a lemon
  • 1 teaspoon ground cumin

Directions

  1. Place the carrot pieces and half of the olive oil in a mixing bowl. Season with salt and pepper and toss until lightly coated.
  2. Place on a grill and cook until carrots are tender and well-caramelized (slightly charred is good). Cool to room temperature.
  3. Place all ingredients in a food processor and purée the mixture until smooth. Serve with grilled pita bread or raw vegetable crudité.

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