Carrot Dijon Hummus

The most unexpected hummus! This bright orange beauty is loosely French-inspired, tangy, sweet, creamy, and the perfect appetizer for spring.


As you've probably noticed, I have numerous hummus recipes here. There's Roasted Lemon, Goat Cheese, and Za'atar Hummus that is loaded with Middle Eastern flavors; Kaua'i Hummus that celebrates the flavors of the tropics; and even Roasted Pumpkin Hummus that's perfect for fall, especially when stuffed inside of a roasted pie pumpkin.

In my opinion, hummus is one of the most perfect appetizer foods. It's protein-rich enough to feel substantial, yet light-enough to not be overly filling. You can make it in advance (= easy!) and garnish it to look fancy. Plus, you can serve it with whatever assemblage of crackers, chips, or veggies works for you.


The not-so-secret ingredient in this version? Carrots! While this is totally non-traditional, it's such a darn good pairing because the carrots are earthy and subtly sweet. They also have the most beautiful color! And this way, even if your dinner plans get derailed and you eat nothing but crackers and hummus (been there, done that, it usually happens after a couple cocktails), you've still gotten some veggies.

Speaking of which, a big bowl of hummus and all sorts of dipping items makes for the perfect date night! We often do that on a Friday evening. It's a nice way to unwind after a long week, and is much more intimate than a traditional meal. There's not much better than sitting at the kitchen counter with your partner, sipping a cocktail, and sharing a platter of finger food.


This Carrot Dijon Hummus has an unexpected flavor profile that's both tangy (from the mustard!) and sweet (from both the carrots and a bit of honey). It reminds me of honey-mustard dressing, in a way that's very addictive. You can adjust the balance of these flavors to your liking; just taste as you go, and keep in mind what you'll be pairing it with.


One of the best things about hummus is that it comes together quickly. The only thing that takes time for this version is cooking the carrots, but that part is totally hands-off. You can easily make this a day or two in advance, store it in a tightly-sealed container in the fridge, and then garnish it just before you're ready to eat.

If you're hosting guests, this hummus alongside a big cheese board would be perfection, and the easiest sort of entertaining.


One final thought. Make a big batch of this, have some as a dip, then keep the leftovers to add to salads all week. It makes salads very exciting, adds great protein, and is a welcome sight in the fridge when you're pressed for time.

Would a French bistro serve hummus? Probably not... but if it did, it would certainly be this one!



Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

We love all sorts of appetizers, not just hummus! If you're looking for another great party dip, check out this Roasted Corn Guacamole, it's one of my favorites.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • 3 medium-sized carrots
  • 15-oz can of chick peas. Drained and rinsed.
  • 1 tbsp tahini 
  • 1 tbsp coarse-grained Dijon mustard. Homemade is always better!
  • 2 tsp honey. Or, if you're vegan, maple syrup is a fine substitution.
  • 0.5 tsp sea salt
  • Generous grind of black pepper
  • Few tbsp water or oil as needed
Garnishes
  • Drizzle of olive oil
  • Drizzle of honey
  • Few dollops of Dijon
  • Big handful of roasted/salted pistachios
  • Sprinkle of paprika or sumac

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Peel the carrots and slice them into big chunks, then place them in a small pot.
  2. Cover the carrots with water and boil them for 15-20 minutes until very soft. Alternatively, you can steam them if you prefer; either way, make sure they're super soft in order to create a creamy hummus. When the carrots are done cooking, drain them well.
  3. In a food processor, combine all the hummus ingredients (cooked carrots, chick peas, tahini, mustard, honey, salt, and pepper). Process for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of water or olive oil (the latter with yield a richer hummus). Repeat as needed.
  4. Taste it! If you think it needs more zing, add more salt, pepper, and/or mustard. If you think it needs more richness, add a dash more oil or tahini. If you think it needs more sweetness, add a tiny bit more honey. Adjust and continue processing as you see fit.
  5. Garnish it however makes you happy. In the photos above, I drizzled the top with olive oil, put a blob of mustard in the middle, then sprinkled it all with pistachios and a bit of sumac.

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