Carrots have figured rather heavily in my diet as of late. You see, we reside atop a small supermarket and whilst we refuse to shop there for most items, they frequently reduce items that are going out of date – very frugal. Of course, the food they reduce is never actually past its best, let alone going off, so we consider it best to minimise waste wherever possible. It just so happens that we’ve recently encountered a spate of reduced carrots, an occurrence which has both enabled me to further my experimentation, resulting in this rather special Carrot and Coriander Hummus.
Hummus, a dip usually made with chickpeas, is by far my favourite dip. When made correctly, it has such a full and punchy flavour worthy of even the fattest cat’s mezze. As we all know, chickpeas make a truly wonderful hummus. However, with variety being the spice of life, there isn’t any harm in substituting them for a slightly different ingredient. Straying beyond the realm of the humble pulse would prove a little foolish in this case, so there we shall remain. Indeed, butterbeans make a pretty favourable choice, since they possess a particularly smooth and creamy texture. As such, this take on the Middle Eastern classic is equally, if not more, palatable than its esteemed counterpart. The use of paprika to make infused oil may appear a little frivolous on the surface, but it is an integral part to this dish. Not only does it give the hummus a rather delectable streak of colour, it also completes its flavour profile with a smoky sweetness. As for the lack of tahini, this dip really doesn’t need it.
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