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Appetizer






Roasted carrot hummus with vegetable chips

Joanne Weir's love affair with Mediterranean flavors began long before her culinary career. In the 1970s, she learned to make hummus from the mother of a Lebanese friend. This modern take is all her own.

Joanne Weir
Cooking teacher, author and chef


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Ingredients

Roasted carrot hummus
3/4 lb. carrots, peeled and cut into 1-inch pieces
Kosher salt
1 1/2 tbsp. extra virgin olive oil
2 tbsp. tahini (sesame paste), well-stirred
1 tsp. firmly packed light brown sugar
1/2 tsp. ground cumin
Pinch of red chile flakes, or to taste

Vegetable chips
Variety of root vegetables, such as unpeeled turnip and radishes, plus trimmed and peeled parsnip, carrots, red and yellow beets

Instructions

To make hummus: Preheat oven to 375 degrees. Put carrots on a sheet of parchment paper. Sprinkle with salt, drizzle with oil, toss to coat evenly and then wrap loosely in parchment, sealing the edges. Place on a baking sheet. Bake until tender, 30 to 40 minutes. Open parchment and continue to roast for 5 minutes. Let cool completely, then transfer to a food processor. Add tahini, brown sugar, cumin and chile flakes and process until smooth, scraping down the sides of the bowl. Add a little water if needed to thin. Transfer to a bowl and season with salt.

To make vegetable chips: Have ready 2 bowls of ice water. Using a mandoline slicer, cut turnip, radishes, parsnip and carrot into paper-thin slices and add to 1 bowl. Cut beets the same way and add to the second bowl. Let stand for 15 minutes. Pat vegetable slices dry on towels and arrange on a platter. Serve with hummus.

Serves 6

Adapted and reprinted with permission from "Kitchen Gypsy," by Joanne Weir, copyright 2015, published by Oxmoor House. Photo by Thomas J. Story.



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