VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Blood Orange and Roasted Carrot Hummus
“I’ll Follow The Sun!”
Beautiful, bright hummus inspired by the songs of John Lennon
I won’t be able to be in NYC on Mother’s Day, but if I was there I would surely go to Marissa Mulder & Jon Weber’s show at The Ribbon 72nd Street (near the Dakota). The theme of their show, “I’ll Follow The Sun,” inspired this sunny-colored Blood Orange and Roasted Carrot Hummus!
So flavorful and so healthy! Would be fun to do a whole “I’ll Follow The Sun” menu for Mother’s Day!
Blood Orange and Roasted Carrot Hummus
(“I’ll Follow The Sun” Hummus!)
8 carrots, cut into bite-size pieces
6 tablespoons extra virgin olive oil
Freshly ground black pepper
Pink Himalayan sea salt
¾ can cooked chick peas
Juice of 5 fresh lemons
2 teaspoons cumin
2 teaspoons paprika
2 tablespoons tahini (sesame seed oil)
3 cloves garlic, roughly chopped
Fresh cilantro (for garnish)
3 roasted red peppers from jar (for garnish)
Mix carrots in olive oil, salt and pepper and bake in oven at 400 degrees for 25 to 30 minutes until tender and edges are browning. Give them a toss midway through. Let carrots cool for a bit.
In a food processor on high speed, blend carrots, chickpeas, olive oil, salt, lemon juice, salt, pepper, cumin, paprika, tahini and garlic. Add oil to desired consistency.
Pulse for several seconds and then stop to scrape sides of food processor to ensure everything is well blended.
Blend in batches and mix batches together.
For garnish, rough-chop chickpeas, roasted red peppers and cilantro to sprinkle on top. Add swirl of Blood Orange finishing oil. Sprinkle some of that vibrant red paprika on top!
