A great twist on a classic dish. This flavorful hummus gives a texture not common in most traditional varieties.
- 3 C Carrots, Cut into 1 inch pieces
- 2 C radishes, quartered
- 2 Tbsp olive oil
- 1/2 C navy beans (canned)
- 1/4 tahini
- 1/4 C sour cream
- 2 Tbsp fresh cilantro
- 2 Tbsp lemon juice (fresh)
- 1 Tbsp Dukkah spice (Middle Eastern Spice Blend)* Can be found at most upscale market such as whole foods.
- *There are countless recipes for dukkah. It can be found at most upscale markets, such as Whole Foods. Just about every mixture includes nuts (most often hazelnuts, but various other kinds may be used alone or in combination), sesame seeds, coriander, and cumin. To this, a cook might add dried thyme, mint, peppercorns, or various other sweet, hot, and savory herbs and spices.
- Pre-heat oven to 400° and place carrots and radishes on baking sheet along with the olive oil. Roast for 7-10 minutes, or until vegetables are fork-firm (you want to make sure they have a slight crunch).
- Remove and allow to cool for 15 minutes.
- Using a food processor, transfer vegetables to the bowl and pulse a few times leaving the mixture to resemble a corn consistency.
- Add beans and pulse once or twice.
- Remove and place in a medium mixing bowl and add remaining ingredients and mix until thoroughly combined.
- Place in serving bowl and serve with toasted flatbread and an array of fresh vegetables.