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Overhead shot of bowl of carrot hummus with pita bread and vegetables.

Roasted Carrot Hummus with Carrot Top Zhoug

Carrot tops are whirled with herbs, jalapeno and garlic to create a delicious, no-waste zhoug topper for hummus
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Ingredients

Carrot Hummus

  • 3-4 medium carrots
  • 1-2 cloves of garlic to taste
  • ¾ cup chickpeas
  • 3 Tbsp tahini
  • Juice of ½ a lemon
  • ¼ tsp ground ginger
  • ½ tsp coriander
  • ½ tsp cumin
  • ¼ cup olive oil
  • Cold water as needed to blend

Carrot Top Zhoug

  • Tops from 3-4 carrots
  • 1 cup fresh cilantro
  • 2 jalapeño peppers remove seeds for less spice
  • 1 clove of garlic
  • 1 tsp ground coriander
  • ¼ tsp ground cardamom
  • ½ cup extra-virgin olive oil

Instructions
 

  • Preheat the oven to 425 F. Peel and chop your carrots, toss in olive oil, salt and pepper. Add carrots and garlic to the pan and roast for 25-30 minutes checking to ensure the garlic does not burn.
  • Add roasted carrots, garlic, chickpeas, spices, lemon and tahini to a food processor and blend. Add in olive oil and blend until smooth. Add in cold water as needed to blend the hummus until it reaches a smooth consistency.
  • To make the zhoug, add all the ingredients to a food processor and blend. Add olive oil gradually and adjust as needed.
  • To serve, spread the hummus on a plate and top with a swirl of the carrot top zhoug and extra olive oil if desired.
  • Serve with fresh vegetables, pita or falafel!