There’s not much that can improve on fresh farm carrots, so we won’t call this “better”. We’ll just call hummus the perfect partner.
Prep time: 10 minutes
Serves: 4-6 as an appetizer
1 (15 oz.) can chickpeas, drained
2-3 tablespoons chopped fresh scallions, with additional for garnish
2 tablespoons tahini
1 clove garlic, crushedjuice from one lemon
1 teaspoon salt
2-3 tablespoons olive oil
1 bunch carrots, scrubbed and sliced into short sticks
Add the chickpeas, 2 tablespoons of the scallions, tahini, garlic, and lemon juice to a food processor with the blade attachment, put on the cover, turn it on, and slowly add the olive oil in a thin stream through the feeder tube as the hummus processes. Stop when you have achieved the consistency you like: the longer you go, the creamier it will get. Test for flavor – at this point you can add a little more salt, lemon juice, or scallion if you like.
Scrape hummus into a serving bowl surrounded by fresh carrots, and watch it all disappear. Crrrrunch.
Served up by Tod Dimmick