Roasted Carrot Hummus

This will be a quick note to give you a recipe using Booda’s Berbere.  As a reminder, Berbere is from Ethiopia and is used in traditional stews known as “wats”.  It also makes a delicious coating for meats and vegetables that are to be fried. This recipe incorporates it into Hummus.

Roasted Carrot Hummus

1 lb. Carrots
1 3/4 Cups Chickpeas (14.5 Can)
6 Tbsp. Olive Oil
1 Lemon, juiced

1 inch piece of Ginger, minced
2 Tbsp. Sesame seeds
2 Cloves Garlic, minced
1/2 Tsp. Smoked Paprika

1 Tsp. Booda’s Berbere
1/2 Tsp. Sea salt

1/4 Cup of Water

Preheat oven to 400 degrees.

Chop carrots into large chunks. Toss in 1 Tbsp. of the olive oil and lightly salt.  Roast the carrots for 30 minutes, or until fork-tender.  Set aside and allow to cool.

While the carrots are roasting, add the chickpeas, olive oil, lemon juice, ginger, sesame seeds, garlic, smoked paprika, Booda’s Berbere, and sea salt to either a food processor or blender.  Process until well combined.

Once the carrots have cooled, add them to the processor and pulse or blend adding the water a little at a time until you have a semi-smooth consistency. Scrape down the side and continue to process until fairly smooth. Garnish with additional sesame seeds and serve with pita or other soft flat-breads.

That’s it.  No snide remarks regarding the unholy amount of rain that we’ve received or the fact that my road is developing miniature sinkholes that swallow your leg.  Nope, none of that.