Slow-Cooker Heirloom Carrot Hummus

If you like the creamy texture of hummus, you’ll love this sweet-earthy version made entirely of carrots, without a chickpea in sight. For a bright orange hummus, use only orange and red carrots; white and purple carrots will change the color. If only ordinary orange carrots are available, they will work, too.

Slow-Cooker Heirloom Carrot Hummus with Za’atar Pita Chips

Ingredients

For the hummus:

• 1  3/4 to 2 lb. (750 g to 1 kg) heirloom carrots
• 3 Tbs. fresh lemon juice
• 2 Tbs. olive oil, plus more for drizzling
• 1 tsp. firmly packed light brown sugar
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• Kosher salt
• 1/4 cup (2 oz./60 g) tahini paste
• Sweet paprika for garnish

For the za’atar pita chips:

• 1/4 cup (3/4 oz./20 g) za’atar
• 7 Tbs. (105 ml) olive oil
• 2 white or whole-wheat pita breads, about 7 inches (18 cm) in diameter
• Kosher salt

Directions

1. To make the hummus, peel the carrots and cut them into 1-inch (2.5-cm) pieces; you should have about 1 1/2 lb. (680 g). Put the carrots in a slow cooker.

2. In a small bowl, whisk together the lemon juice, oil, sugar, cumin, coriander, and 1 1/2 tsp. salt. Pour the mixture over the carrots and stir to coat evenly. Cover and cook on the low setting for 5 hours. The carrots should be very tender.

3. Meanwhile, make the pita chips. Preheat the oven to 375°F (190°C). In a small bowl, stir together the za’atar and oil. Using a sharp paring knife, carefully split each pita open around the edge to create 4 separate rounds. Using a pastry brush, spread the za’atar oil evenly over the rough side of each pita round. Cut each round into 8 wedges (for a total of 32 chips) and arrange the wedges, brushed side up, in a single layer on a large rimmed baking sheet. Sprinkle the wedges with a little salt.

4. Bake until golden brown and crispy, about 7 minutes. Remove from the oven and let cool completely. (The chips can be stored in an airtight container at room temperature for up to 5 days.)

5. When the carrot mixture is ready, transfer to a food processor, add the tahini, and process until very smooth, stopping to scrape down the sides of the food processor with a rubber spatula once or twice. If the mixture is too thick, add a little water, 1 tablespoon at a time, until the consistency is more fluid. Taste and adjust the seasoning with salt and lemon juice if needed. You should have about 2 cups (450 g). (The hummus will keep in an airtight container in the refrigerator for up to 1 week.) Transfer to a serving bowl and let cool.

6. Drizzle the hummus with a little oil and sprinkle with paprika, then serve, with the pita chips alongside. Serves 8 to 10.

Discover the secrets to making the most of your slow cooker with
Everyday Slow Cooking, by Kim Laidlaw.

Summary

Recipe Name

Heirloom Carrot Hummus with Za’atar Pita Chips

Published On

2018-07-20