Carrot Ginger Hummus

The third in my trio of hummus.

You would think that after making all of them in one day, I would be sick of hummus, but I’m not ashamed to say that I am not.  I could eat hummus ALL the time!   I kinda lived on them for a few days.

Between the carrots and the beets though, the kitchen did look a bit like a crime scene from NCIS.  There were one or two dish towels that did not survive.  I tried my best, but they were gonners before they even hit the wash.  RIP

Highly recommend you get some plastic/latex gloves to wear when dealing with carrots or beets unless you’d like your hands to look like a painting from the museum of modern art if you make both in one day. A place I was once asked to leave at the request of the guard.  With my mother and her friend.

We were fine till we hit the canvas painted totally black and it was titled, Black Number 34, and my mother’s friend looked at us and deadpanned, “It took 34 tries to paint the whole canvas black?”

For some reason, we found that hysterically funny.  The guard did not.  Some people have no sense of humor.

And apparently, we have no class.  Sigh.

Wonder what the statue of limitations is when you are kicked out of a museum?

Anyway…..

Ingredients:

• 1 can chickpeas, drained (liquid reserved) and rubbed with paper towels to remove the skins.  The more skins you remove, the smoother the hummus will be.
• 5 medium carrots
• 2 cloves roasted garlic
• 1/2 teaspoon grated ginger (or just a chunk, depending on how much you like ginger)
• 1/2 teaspoon lime zest
• 2 Tablespoons tahini
• 2 Tablespoons olive oil
• 2 Tablespoons of aquafaba (liquid from the chickpeas) You will definitely need at least 2 more tablespoons of this or the olive oil to get really creamy hummus.
• 1/4 teaspoon salt

Directions:

1. Preheat the oven to 400.  Peel the carrots, rub lightly with olive oil and put on lined baking sheet. Cut the top off a head of garlic and drizzle with olive oil.  Fold up in a piece of tin foil and put on the baking sheet.
2. Bake the carrots and garlic till soft 30 minutes-40 minutes.  Remove from oven and let cool.
3. Put all ingredients except chickpeas into Vitamix and puree till smooth.
4. Add the chickpeas and puree till creamy, adding more aquafaba or oil as necessary to achieve the creamiest consistency.  You will need to use the stick that comes with the machine to help keep things moving around.

Enjoy!