Carrot Hummus

Honey-Ginger Roasted Carrots lend just a touch of sweetness—and sunny color—to old-school hummus. Adding ice water to the mix helps it emulsify smoothly. Serve with toasted whole wheat pita bread. It’s also nice as a pasta sauce (thinned with a little pasta water).


1 recipe Honey-Ginger Roasted Carrots, coarsely chopped
1 cup drained chickpeas (or Sautéed Chickpeas with Blistered Scallions)
1/4 cup tahini
3 cloves garlic
1 lemon, juiced (about 3 tablespoons)
1/2 teaspoon ground cumin
1/2 cup extra virgin olive oil (plus extra for serving)
1/2 cup water, ice cold
sea salt and freshly ground black pepper, to taste

Combine first 6 ingredients in a blender or food processor, and pulse to combine. With the motor running, add olive oil, then ice water, purée until smooth. Add salt and pepper to taste. Scrape hummus into a serving bowl, swirling the surface with the back of a spoon. Drizzle generously with additional oil.

Makes 3 cups


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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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