I was overwhelmingly swooned by the carrot-tahini combination in last week’s soup (kind of like when I stumble across cute, solo boys picking up veg at the farmer’s market). Ever since, I’ve been dreaming up ways to give the duo another go. It seemed almost obvious that I turn to hummus.
Tahini’s never been shy of chickpeas, but the flavors that resulted from this weren’t forecasted to me at all. It’s incredible what a little roasting can do to draw out taste, and what a simple addition to a classic recipe can do to entirely reinvent it.
Hence, I bring you Carrot Hummus.
I should’ve known from the soup, but if you haven’t caught my gist yet, this creation surpassed my expectations. Even more so after I wrapped it up in an almighty collard leaf and threw in a lemony quinoa tabbouleh. If I were to ever open a cafe, this is the kind of lunch I would offer.
Healthy, complex and portable.
The lemon quinoa bestows a pleasant dichotomy between the sweet roasted garlic and carrots of the hummus. It adds a little crunch, too, but don’t worry, some toasted walnuts carry that idea out to its completion.
Wrap in aluminum foil if taking these on the go, or if you’re like me (a spill-food-all-over-my-white [insert article of clothing] kind of person) and simply want a less messy lunch to handle.
- -6-7 sm.-med. carrots (1 1/2 cups, once chopped,) sliced into 1/2-inch diagonals
- -6 cloves garlic, peeled and kept whole
- - 1 1/2 tsp. cumin, divided
- -1/2 tsp. coriander
- -Freshly ground salt and pepper, to taste
- -3/4 Tbsp. extra virgin olive oil
- -1 1/2 cup chickpeas, warmed, with 1/2 cup set aside
- -3 Tbsp. tahini
- -1/4 tsp. cayenne, plus more to taste
- -3-4 Tbsp. warm water
- -1 lemon, divided in half, including zest from 1/2 lemon
- -2 cups cooked quinoa
- -2 Tbsp. parsley
- -1 Tbsp. extra virgin olive oil
- -1/2 cup raw walnuts, toasted
- -6 medium collard leaves
- Preheat oven to 400F. Line baking sheet with aluminum foil, and place garlic and carrots on top. Toss with 3/4 Tbsp. olive oil, 1/2 tsp. cumin and 1/2 tsp coriander. Sprinkle with salt and pepper, to taste. Roast 25-35 minutes, turning halfway, until the carrots are tender and just starting to char slightly around the edges.
- Place carrots and garlic in food processor. Add chickpeas, tahini, cayenne, 3 Tbsp. warm water, juice of 1/2 lemon, remaining 1 tsp. cumin and 1/2 tsp. salt. Pulse until smooth, using a spatula to help the process along. Add remaining Tbsp. of water, if needed.
- In a bowl, toss quinoa with parsley, 1 tbsp. extra virgin olive oil, toasted walnuts, remaining 1/2 lemon juice and zest, and freshly ground salt and pepper.
- Place a layer of carrot hummus on collard greens. Top with a spoonful of quinoa. Scatter with remaining whole chickpeas. Press to wrap, and serve.