This hummus is super creamy, sweet and light from mixing steamed carrots, cumin and orange in with the traditional chickpeas and tahini. Yogurt adds some tang and a pesto made from the carrot tops adds a salty earthy bite. If you don’t have carrots with tops, just double the mint.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup pine nuts
- 1 teaspoon cumin seeds
- 2 bunches medium carrots with nice tops
- Two 15-ounce cans chickpeas, drained
- Zest and juice of 1 orange
- 1/3 cup tahini, well-stirred
- Kosher salt
- 1 clove garlic
- 1/2 cup fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 3/4 cup whole-milk Greek yogurt
- Toasted pita triangles, for serving
Instructions
- Preheat the oven to 350 degrees F. Spread the pine nuts on one side of a baking sheet and the cumin seeds on the other side, not mixing the two together. Toast the nuts and spices until fragrant and browning in spots, 6 to 7 minutes. Remove the baking sheet from the oven and let cool.
- Cut the tops off the carrots and reserve. Peel the carrots and chop them into 1-inch pieces.
- Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over high heat. Put the carrots in the steamer basket and cook, covered, until the largest pieces are tender when pierced with a knife, 10 to 12 minutes.
- Puree the carrots and chickpeas with a food processor until blended. Add the orange juice, tahini, reserved cumin seeds and 2 teaspoons salt and continue to process until the mixture is smooth and light and very well blended, about 5 minutes, scraping down the bowl as necessary. Transfer the carrot hummus to a medium bowl and reserve.
- Pick 1/2 cup packed leaves off of the stems of the carrot tops and reserve. Discard the stems. Pulse the garlic and all but 1 teaspoon of the pine nuts in a food processor until coarsely ground. Add the carrot top leaves, mint, 1/4 teaspoon salt and all but 1/4 teaspoon of the orange zest and pulse until finely chopped. With the processor on, slowly drizzle in the oil and process until blended well.
- Spread half of the carrot hummus in the bottom of a medium glass serving bowl. Spread 1/2 cup Greek yogurt on top. Spread the remaining carrot hummus over that. Spread the pesto into a wide circle in the center and drop a dollop of the remaining 1/4 cup yogurt in the center of the pesto. Sprinkle with the remaining teaspoon pine nuts and 1/4 teaspoon orange zest. Serve with toasted pita triangles.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 383 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 11 g |
| Sugar | 11 g |
| Protein | 14 g |
| Cholesterol | 4 mg |
| Sodium | 605 mg |