I’ve been a little lax on the hummus-making lately, so Bob had to make his own. It’s delicious! Good job!
INGREDIENTS: Yields 2 Cups Hummus
1 can (15 oz) Chickpeas
3 TBSP Olive Oil, divided
4 Medium or 3 Large Carrots, peeled and rough chopped
4 TBSP fresh squeezed Lemon Juice
¼ cup Tahini Paste (recipe for home made below)
1 TBSP Garlic, rough chopped
¼ tsp Sugar
Salt and Pepper to taste
Drain chickpeas, but reserve liquid.
Place Chickpeas and Chopped Carrots in a small bowl (one that has a lid). Add 1 TBSP Olive oil. Place lid on the bowl and shake to distribute the oil.
Evenly distribute Chickpeas and chopped Carrots on a baking sheet.
Bake at 400° F for 25-30 minutes or until carrots are tender.
Place Carrots and Chickpeas in a food processor with reserved Chickpea Liquid. Add 2 TBSP Olive Oil, Lemon Juice, Tahini Paste, Garlic, Sugar, and Seasonings. Process until smooth. Add a little extra Olive Oil or Water if you want the end result to be thinner.
Serve with additional Olive Oil and Siracha Sauce.
½ cup Sesame Seeds
2 TBSP Olive Oil or Grape Seed Oil
Water to thin to desired consistency
Toast Sesame Seeds in a dry skillet until they are just turning lightly brown. Stir constantly over medium heat. This only takes a few minutes.
Place Toasted Sesame Seeds in a small food processor and process until you end up with a smooth mixture.
Add Oil, Salt and process until well combined. Add water as necessary to get the consistency you want.
By Bob, for Chew Wanna Eat? 2018
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