Unfussy Dip-ables [Roasted Carrot-Cumin Hummus]
After months and months of thinking “Jeez, I’d really love to be part of a Supper Club…” I finally decided “Ok, I’ll start a Supper Club”. Waiting around for other people to plan things for you never did anyone any good now, did it?
Tonight is the first meet & greet of our little Centretown Supper Club and I’m so looking forward to meeting some new like-minded people (and some I already know and love) to chat with over tasty snacks and a glass or two of wine.
When I asked everyone to bring a small bite to snack on, my brain immediately started to dream up elegant bites with delicate little garnishes. But the truth of the matter is, whenever I try to make things too complicated, they usually blow up in my face and I end up wishing I’d just stuck to what I know; simple, honest food made with straight-forward, speak-for-themselves ingredients. Try as I may, I’m just not a fancy gal I suppose.
I recently bid some new underwear to win 3 brand-spankin’ new cookbooks for Simply Fresh’s Underpants Up fundraiser and lucky for me, I won! One of the cookbooks I won was Just Married and Cooking (by Brooke Parkhurst, James Briscione) and it is absolutely jammed with simple, everyday recipes that every homecook should add to their repitoire. Everything from Simple Syrup to Pistachio-Mint Crusted Rack of Lamb (part of a full Valentines Day menu). It’s an unfussy, real guide to delicious everyday meals.
Among it’s pages, I found a delicious sounding recipe for a Roasted-Carrot Hummus. You do know how much I love to dip things in other things right? This was exactly what I needed for our little meeting this evening. Simple, velvety dip that won’t leave my guests needing to unbutton their jeans (I plan to wear tights so this won’t be an issue for me. Snork snork!)
Roasted Carrot-Cumin Hummus
adapted from Just Married and Cooking
I was too lazy to pull out my food processor so I did this in batches in my Bullet which ended up being more work than it would have been to just move the food processor from the cupboard to the counter. Lesson of the day; don’t be lazy like me.
If possible, this should be made the day before you plan to eat it so the flavours all have a chance to hang out and get acquainted.
4 medium carrots, peel and cut into 4” chunks (if organic, just wash and leave peel on)
1 head of garlic, cloves separated and peeled
1 tbsp ground cumin
2 tbsp olive oil
salt to taste
1 16oz can of chickpeas
3 tbsp tahini
Juice from 1 lemon
pepper to taste
extra oil to garnish
cayenne pepper, garnish (optional)
Preheat oven to 400.
Toss the carrots, garlic, cumin and a good pinch of salt with the oil. Wrap in a packet of aluminum foil and roast until everything is soft, about 30-40 minutes.
Pour the contents of the foil packet into the food processor along with the chickpeas, tahini, lemon and a few grinds of pepper. Process until smooth.
Spoon contents into a serving bowl and top with a drizzle of oil and a few sprinkles of cayenne pepper.
Serve with raw veggies, pita chips or whatever dip-ables strike your fancy.