I’m sorry to say that October whizzed by with Superwoman speed, but that hasn’t stopped me from enjoying the gorgeous fall weather, seasonal foods, and pumpkin-laden farmers’ markets.
Before the new month evaporates in a flurry of book events, holiday hustle and bustle, and fun cooking classes, it’s high time I post another hummus recipe. My Sundried Tomato Hummus is always a favorite, but this new recipe for fragrant spiced carrot hummus is a bit more autumnal and fitting for the season.
A few weeks ago at one of my book signings, I sampled off one of my favorite recipes from The Pure Kitchen, this Shredded Balsamic Beet & Kale Salad. I used a garlic-infused oil in the dressing from a local oil shop in town, and it added such a fun twist that I’ve been playing with infused oils and vinegars ever since.
When you cook with pure, simple ingredients and eat foods pretty close to how they’re found in nature, it leaves plenty of room for getting creative with oils, vinegars, herbs, and spices. Sometimes the best way to add a flavor punch to a simple salad or—in this case—bean dip, is with a flavored oil. You’re keeping things pure and wholesome while bumping up the flavor factor in a subtle but delicious way.
Use whatever variety of garlic oil you like in this hummus. (You could even make some yourself.) Some brands are more strongly garlic flavored than others. The oil I used was mild, offering just a hint of spicy raw garlic in the background.
Try using flavored oils in place of the extra-virgin olive oil in these recipes, too:
- Lentil Salad with Currants & Mint – orange or lemon oil would be fantastic here.
- Mustardy Green Beans with Raisins & Pecans – try rosemary oil or another herb oil in this side dish.
- Brown Rice Waldorf Salad – a fruity citrus oil would complement this salad perfectly.
Spiced Carrot Hummus with Garlic Oil
Makes about 1 ¾ cups
1 cup peeled, chopped carrots
1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons tahini
2 tablespoons garlic extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
½ teaspoon curry powder
¼ teaspoon sea salt, or more to taste
1/8 teaspoon ground cinnamon
Bring an inch or so of water to boil in a small pot fitted with a steamer basket. Add the carrots and steam until tender when pierced with a fork. Transfer the steamed carrots to a food processor fitted with the steel blade.
Add the remaining ingredients and process for several minutes until thick and smooth, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Refrigerate in an airtight container for up to 3 days.