Kristin Donnelly’s Roasted Carrot Hummus

Roasted Carrot and Curry Hummus with Lime

I can’t remember the first time I tasted traditional hummus, but I’ve been hooked ever since, and, because I love tahini so much, I am always curious to try hummus-inspired variations. Food writer and recipe developer Kristin Donnelly developed a roasted vegetable variation on hummus, Roasted Carrot and Curry Hummus with Lime, as part of her new cookbook, Modern Potluck. In addition to being perfect for quick meals, hummus and its variations are ideal for gatherings and picnics because they can be made in advance and they travel well. This summer, it’s worth turning on the oven for this recipe, and that’s exactly what I will be doing this weekend after I return from the market with a fresh bunch of carrots! —Kristina

Why Kristin loves this recipe: Carrots are one of my favorite vegetables, because they’re widely available, versatile, and add a subtle sweetness to dishes. I think they’re one of the most popular ingredients in Modern Potluck! Roasting the carrots as well as the garlic concentrates their flavors and makes this hummus taste even more intriguing. I love the caramelized flavor of the carrots and garlic with sweet curry powder and bright fresh lime juice.

Modern Potluck by Kristin Donnelly

Food photography by Yossy Arefi, Portrait by Vince Camiolo

Vegetable plate from Modern Potluck

Roasted Carrot and Curry Hummus with Lime
Makes about 4 cups

Here’s a variation on hummus that’s so far from traditional that I debated whether to even call it hummus. But because the dip contains chickpeas, garlic, and tahini, I figured it was okay. I promise that soaking and cooking dried chickpeas is worth the effort, because it results in a super-smooth dip. If you can’t spare the time it takes to prep them, substitute 3 cups of canned chickpeas (from two 15-ounce cans) and simmer them until very soft, about 20 minutes, then drain and reserve the cooking water. Serve with pita chips (which are usually not gluten-free), rice crackers, or vegetables.

Ingredients

– ½ pound dried chickpeas (about 1 generous cup)
– 1 tablespoon baking soda
– ½ pound carrots, scrubbed and cut into 1-inch pieces
– 6 garlic cloves, unpeeled
– ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
– 1 tablespoon madras curry powder
– ¼ cup well-stirred tahini
– ¼ cup plus 2 tablespoons fresh lime juice
– kosher salt and freshly ground black pepper
– chopped fresh cilantro and toasted pumpkin seeds, for garnish

Preparation

In a bowl, cover the chickpeas with 2 inches of water and stir in the baking soda. Refrigerate for 8 hours or overnight. Drain and rinse.

Preheat the oven to 400°F.

In a large saucepan, cover the rinsed chickpeas with 2 inches of water and bring to a boil. Reduce the heat and simmer over medium-low heat until the chickpeas are very tender and starting to fall apart, 30 to 40 minutes or even longer, depending on the freshness of the chickpeas. Drain, reserving 1 cup of the cooking water.

Meanwhile, on a small baking sheet, toss the carrots and the garlic with 2 tablespoons of the olive oil, 1½ teaspoons of the curry powder, and season with salt and pepper. Roast for about 30 minutes, until the carrots and garlic are quite browned and tender.

When the garlic is cool, squeeze the cloves into a food processor. Add the carrots, chickpeas, ½ cup of the cooking liquid, ¼ cup of the olive oil, the remaining 1½ teaspoons curry powder, the tahini, and lime juice. Process until creamy, adding more cooking liquid if you’d like a looser hummus. Season with salt and pepper.

Transfer to a serving bowl. Using a spoon, make a swirl. Drizzle in some olive oil, garnish with the cilantro and pumpkin seeds, and serve.

POTLUCK PREP. The hummus can be refrigerated in an airtight container for up to 3 days. Bring it to room temperature and garnish it before serving.

Backyard gathering from Modern Potluck

Reprinted from Modern Potluck: Beautiful Food to Share. Copyright (c) 2016 by Kristin Donnelly. Photographs copyright (c) 2016 by Yossy Arefi. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

About Kristin: Kristin Donnelly is a food writer and recipe tester and developer. Before launching her career as a freelancer, Kristin was an editor at Food & Wine for eight years, writing about healthy eating and wine pairing. She lives in Bucks County, PA, with her husband and their daughter and created Stewart & Claire, an all-natural line of lip care products. You can find Kristin on Twitter and Instagram.

Portrait of Kristin Donnelly by Vince Camiolo

  1. This sounds so good, but it will be hard to have roasted carrots left for the hummus. They risk being eaten on their own.

  2. Megan D. says:

    What a beautiful recipe, I went to pin it but decided to order the cookbook instead! Also, on a side note, I love seeing her in a real, working kitchen that looks homey and warm and well used!

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