Carrot Dijon Hummus
This playful, colorful hummus is bursting with earthy carrots, tangy Dijon mustard, and a dash of sweet maple syrup to yield an addicting flavor profile. Enjoy it on a snack board, scooped onto salads, or spread onto your favorite sandwich!
For the Hummus
- 3 medium-sized carrots
- 15-oz can of chick peas, drained and rinsed
- 0.25 c tahini
- 1 tbsp coarse-grained Dijon mustard
- 2 tsp maple syrup
- 0.5 tsp sea salt
- Generous grind of black pepper
- Dash or more of olive oil as needed
- Drizzle of olive oil
- Drizzle of maple syrup
- Few dollops of Dijon mustard
- Big handful of roasted salted pistachios
- Sprinkle of sumac or paprika
- Peel the carrots and slice them into big chunks, then place them in a small pot.
- 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.
- In a food processor, combine all the hummus ingredients (cooked carrots, chick peas, tahini, mustard, maple syrup, 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 splash of olive oil. Repeat as needed.
- 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 maple syrup.
- Transfer the hummus to a serving bowl. Add a big drizzle of olive oil, a little drizzle of maple syrup, and a dollop of Dijon mustard. Finish it off with some pistachios and a sprinkle of sumac.
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