I admit that I never really liked plain hummus unless it had a lot of garlic in it. I have other favorites, including lemon and dill, roasted red pepper with cumin, and this smoky roasted carrot hummus.
Here is a basic recipe for hummus if you have never made it yourself.
1 garlic clove
1/4 cup tahini
1 tsp ground cumin
zest of one lemon
3 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
1 1/2 cup cooked chickpeas, drained and rinsed
fine sea salt
1. In a food processor, pulse the garlic until it is finely minced.
2. Add the tahini, cumin, lemon zest and juice, and olive oil and puree to make a paste.
3. Add the chickpeas, pulse, and add up to 1/4 cup of water to thin it as needed until your desired consistency is reached.
4. You can store hummus in an airtight container in the fridge for up to 5 days.
Smoky Roasted Carrot Hummus
3 large carrots
1 tsp coconut oil
Basic hummus (see above)
1/2 tsp smoked hot paprika
pinch of cayenne pepper
1 Tbsp freshly squeezed lemon juice
fine sea salt
1. Preheat the oven to 200 C or 400 F. Scrub the carrots well and slice them in half lengthwise. Rub each carrot with a little of the coconut oil and place them on a rimmed baking sheet.
2. Roast the carrots until they are tender and blistered but not overcooked, 15 to 20 minutes.
3. Remove the carrots from the oven and place them in a food processor with the hummus, paprika, cayenne, and lemon juice. Puree until smooth. Season with salt.
4. Enjoy with crackers, vegetables, in a sandwich... Whatever you like!