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This hummus has no chickpeas, and it very well might be my favorite from the whole bunch! The vibrant orange color is beautiful, and the sweetness of the roasted carrots mixed with savory cumin and tahini is absolute perfection. I was skeptical before I tried this, but not anymore. It’s totally delicious.
4 small to medium carrots, peeled, chopped, and roasted with oil for 30 to 45 minutes at 350
1/3 cup Haddar Tahini
1/2 teaspoon ground cumin
1-2 cloves garlic, crushed (I used 2 cubes of the Dorot frozen)
juice of 2 lemons
1-2 teaspoons salt
black pepper, to taste
1/4 cup Gefen Olive Oil
Place all ingredients in a food processor with the S blade and process until smooth. Drizzle in extra oil if needed.
Top with paprika and olive oil.
Photography by Chay Berger
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