Recipe by Chef Justin Severino
This creamy hummus is the perfect blend of sweet and smoky flavors. Try it as a dip, an accompaniment to roast lamb or a filling sandwich spread! This recipe makes a generous amount, so it’s perfect for freezing in portions or bringing to a potluck—you’ll certainly be the party hero with this twist on hummus. You can also halve or quarter the recipe to suit your needs. Pro tip for the home cook: Use grams for the most accurate measurements, or use this handy tool to convert to tablespoons.
Ingredients
- 5 pounds carrots
- 1 quart cooked chickpeas
- 175 grams tahini
- Zest of 2 lemons
- Juice of 3 lemons
- 120 grams roasted garlic
- 60 grams smoked paprika
- 16 grams Aleppo pepper
- 50 grams cumin
- 3 cups extra virgin olive oil
- Salt to taste
Method
- Pack carrots in a roasting pan with salt. Roast at 350 degrees until tender. Peel and set aside.
- In a food processor, add all ingredients except for olive oil. Process until smooth, then stream in olive oil. Salt to taste.