Joe and I frequented the “Purple Fiddle” while on our honeymoon in eastern West Virginia; it’s a quirky coffee shop and café that serves delicious wraps, soups, sandwiches, and the finest hummus I’ve ever had! After our second visit, I simply had to ask one of the staff members what the secret was to their “it’s got a kick to it” hummus, which had red cayenne pepper in addition to cumin, sea salt, and fresh cilantro, not just black pepper. Yum! This hummus goes great with anything, including grilled pita wedges and vegetables! Extra cilantro and lime slices, if you have them, are great garnishes for hummus.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound carrots, peeled
- 4 tablespoons unsalted butter, divided
- ¼ cup chicken broth
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 6 sprigs fresh thyme
- ⅛ teaspoon cayenne pepper
- Maldon® sea salt flakes (optional)
Instructions
- Prepare a water bath with an immersion circulator set to 185 degrees F (85 degrees C).
- Cut carrots in half lengthwise and slice into 1/2-inch thick pieces on the bias/diagonal.
- Place carrots, 2 tablespoons of butter, chicken broth, maple syrup, lime juice, thyme sprigs, and cayenne pepper into a resealable freezer bag or a vacuum seal bag. Seal the bag, and press out as much air as possible, then place into another freezer bag, press out all the air, and seal.
- Lower the bag into the water bath until bag is completely submerged, then clip the bag to the side of the container. Be prepared to weigh the bag down if you see it starting to float. Cover the water bath container with aluminum foil to retain heat and minimize evaporation, and cook until carrots are tender, about 70 minutes.
- Drain carrots through a fine mesh strainer set over a medium skillet; transfer carrots to a bowl and set aside.
- Place the skillet over medium heat and bring the liquid to a simmer. Cook until it is reduced to about 3 tablespoons, 3 to 5 minutes. Remove the skillet from the heat and whisk in remaining 2 tablespoons butter, stirring until sauce is smooth and shiny.
- Add carrots to the skillet, tossing gently to combine, and season with a sprinkle of salt flakes. Serve warm.
- Cooking time may vary slightly depending on the sous vide circulator brand.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 1 g |
| Saturated Fat | 7 g |
| Sodium | 154 mg |
| Sugars | 12 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Flavorful. Needs probably another 30 min in sous vide unless you like your carrots pretty crunchy