Carrot Dijon Hummus
Great way to use up extra carrots, get some veggies in, and make your pasta MORE FUN. It would be great with a chickpea or lenti pasta for more protein.
- 3 medium-sized carrots
- 15-oz can of chick peas, drained and rinsed
0.25 c SoCo creamy tahini
- 1 tbsp coarse-grained Dijon mustard
- 2 tsp maple syrup
- 0.5 tsp sea salt
- Generous grind of black pepper
- Dash or more of olive oil as needed
- For Garnishing
- Drizzle of olive oil
- Drizzle of maple syrup
- Few dollops of Dijon mustard
- Big handful of roasted salted pistachios
- Sprinkle of sumac or paprika
Peel the carrots and slice them into big chunks, then place them in a small pot.
Cover the carrots with water and boil them for 15-20 minutes until very soft. Alternatively, you can steam them if you prefer. Either way, make sure they're super soft in order to create a creamy hummus. When the carrots are done cooking, drain them well.
In a food processor, combine all the hummus ingredients (cooked carrots, chick peas, tahini, mustard, maple syrup, salt, and pepper). Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a splash of olive oil. Repeat as needed.
.Taste it! If you think it needs more zing, add more salt, pepper, and/or mustard. If you think it needs more richness, add a dash more oil or tahini. If you think it needs more sweetness, add a tiny bit more maple syrup
Transfer the hummus to a serving bowl. Add a big drizzle of olive oil, a little drizzle of maple syrup, and a dollop of Dijon mustard. Finish it off with some pistachios and a sprinkle of sumac.
Recipe by the wonderful creator Lee. You can find more of her recipes at