Name: Carrot Hummus
Total time: 4 h 30 min
Yield: Makes 3 cups
Ingredients: 1 ½ pounds carrots, peeled and roughly chopped; 2 cups vegetable stock; 2 large dried red chiles, stems and seeds removed; 2 large garlic cloves; ¼ cup tahini (sesame paste); 3 tablespoons finely chopped fresh mint; 2 tablespoons fresh lemon juice (from 1 lemon); 1 teaspoon ground coriander; ½ teaspoon ground cumin; ¾ teaspoon kosher salt; ¼ teaspoon black pepper; Extra-virgin olive oil (optional); Toasted sesame seeds (optional); Assorted flatbreads and crudités

Process carrot mixture, tahini, mint, lemon juice, coriander, and cumin in a food processor, stopping to scrape sides as necessary, until very smooth, about 2 minutes. Transfer to a bowl, and stir in salt and pepper. Cover and chill 4 hours or up to 2 days. Before serving, drizzle with olive oil and sprinkle with sesame seeds, if desired. Serve with flatbreads and crudités.

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Carrot Hummus

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