I had these extra already grated carrots in my fridge, leftover from a carrot cake bake-a-thon, and saw something called “carrot hummus” in one of my French cooking magazines, and I thought, what a fantastic idea!
And so timely, right?
So off I went to the stinky Franprix for a small can of cannellini beans, which was all I needed, turns out, to make one of the easiest and best batches of hummus I’ve ever thrown together. I had some green chile leftover from I can’t remember what, and tossed them in there, too, because with cilantro and a bit of cumin already in the mix, this just seemed to make sense.
Would be better, naturallement, with fresh roasted Hatch. But I’m sure you already knew that.
Now I’m wondering what other things I can mix into hummus, all sneaky-like, for those who don’t like certain things. I may just start calling this “bean dip,” and leave it at that.
Carrot-Green Chile Hummus
Makes about 2 cups
- 1 cup of finely chopped or grated carrots
- 1 14-ounce/400 gram can of canellini beans, drained and rinsed
- ½ teaspoon of cumin
- a handful of cilantro
- 1 tablespoon of grapeseed oil
- 2 tablespoons of chopped green chile (use freshly roasted Hatch green chiles if you can get your hands on them)
- ¼ to ½ teaspoon of cayenne (to taste)
- 1 teaspoon of lime juice
- a pinch of salt
Toss everything into your small food processor and pulse till it’s a nice smooth puree. Let rest for an hour or so before serving.