Tuesday, June 23, 2020

Carrot Hummus and Carrot Dip




Carrot Hummus

     Conventional hummus contains two major allergens, garbanzo beans and sesame tahini. Carrot hummus has only one, the (sesame) tahini, and is a colorful, tasty dip. Sunflower butter is an excellent, tasty substitute for tahini; if you use it you may need to add a little extra water to get the hummus to blend properly as sunflower butter is a bit thicker than tahini. As always, read the ingredient label. Some sunflower seed butter has added guar gum or other ingredients; some is sweetened, which may be disagreeable in a savory dip.

     For the record, yes, I do know that "hummus" is Arabic for "garbanzos,"  not "dip containing tahini." I don't care, since I also know that words often change their meaning as they migrate into other languages.

     6 oz. roasted carrots 
     1/2 c. water
     2 cloves of garlic
     juice of 1 freshly squeezed lemon (See Juice in the Glossary)
     1/2 c. olive oil (See Oil in the Glossary)
     1/2 c. tahini
     salt (See Salt in the Glossary)

     Put the carrots, water, garlic, lemon juice and olive oil in a good blender and blend until thoroughly smooth and creamy. Add a small amount of extra water if necessary to get the mixture to blend properly. Add the tahini and blend until thoroughly mixed. Add salt to taste. Refrigerate.

Carrot Dip

     If you need to avoid both sesame and sunflower seeds, you can still make a smooth, delicious dip out of roasted carrots. 

     6 oz. roasted carrots 
     1/2 c. water
     1 clove of garlic
     juice of 1/2 freshly squeezed lemon (See Juice in the Glossary)
     1/2 c. olive oil (See Oil in the Glossary)
     salt (See Salt in the Glossary)

     Put the carrots, water, garlic, lemon juice and olive oil in a good blender and blend until thoroughly smooth and creamy. Add a small amount of extra water if necessary to get the mixture to blend properly.  Add salt to taste. Refrigerate.

No comments:

Post a Comment