Taste & Create: Carrot Hummus

Taste & Create is a monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are randomly paired, and must choose and create a recipe from their partner's blog. It is FUN. If you'd like to sign up, check out How it Works or email me at cowgirlmin07[at]gmail[dot]com by the 8th of every month!

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My partner for this month was Melynda of Mom's Sunday Cafe. I really thought I knew what I was going to make. I had (still have) a bunch of plums in the drawer in my fridge, and I was going to make Melynda's plum jam with port wine. And I still will. But time has gotten so far away from me, I don't even know where to look for it. And then I kept going back to Mom's Sunday Cafe for one more look around...and after that, I couldn't decide!

Now here it is, past the deadline, but I just ran across a couple more intriguing recipes! Have you ever heard of Carrot Pie? I haven't, but I am totally going to make one. When my parents are in town in a couple weeks, because I think my dad will really like it. So that won't do for THIS month's Taste & Create. However, I also found this recipe: Carrot Hummus. I love hummus, my boys love carrots, it sounds perfect for us. Here we go.

I realized I didn't have tahini or toasted sesame oil, which Melynda uses. I substituted roasted walnut oil instead. I also bypassed the cumin seed garnish, not because I didn't like the sound of it, but because I caught a nasty head cold yesterday and today just didn't have the energy to get it done.

I used 1 large carrot and 2 small ones, I probably could have used a couple more if I had them. Who runs out of carrots, I ask you??

I like the bright orange color of this dip, and the flavor is good too. I had some toasted pita triangles that I made the other day. I'm sure it will taste even better when my taste buds are back to normal, when I will definitely be making this again!

Let me know what you think! And isn't my little carrot spreader the cutest thing you've ever seen?!


Carrot Hummus
Makes approximately 2 cups.

2 large or 3 small carrots, peeled sliced and cooked till tender, drained well.
1 15 oz can garbanzo beans, drained well
1 - 2 cloves garlic
1/4 t salt
2 T lemon juice
1 t toasted sesame oil (I used roasted walnut oil)
1/4 - 1/3 c olive oil

Combine all ingredients and process until smooth, stopping to scrape down sides of processor bowl as needed. Transfer to a serving/storing container. Garnish and enjoy.

Cumin seed & salt garnish: 1 - 2 t cumin seed and 1/4 t salt.

Pan toast until fragrant, crush lightly.

Drizzle a little more olive oil over the top, add the cumin seeds, store in the refrigerator.

Serve with assorted vegetable dippers and crackers.