Smokey Carrot Hummus

BECAUSE HUMMUS GOES WITH EVERYTHING

And I mean everything. I made this hummus for our first Wandering event, and the bowl was licked clean. Two secrets in this recipe. 1. when you take the skins off the chickpeas, you get a smoother consistency 2. after you boil the carrots, save the water. It can be used to flavor and thin out the dip. Enjoy! 

INGREDIENTS

• 6 carrots, peeled and quartered
• 1 can of chickpeas, skins removed
• 1/4 cup of tahini
• 1/2 cup of olive oil
• 1/4 cup of carrot water
• 1 tsp salt
• 1 tsp smoked salt
• 1 tsp chipotle powder 
• 1 tsp smokey paprika
• 1 tsp chili powder
• 1/2 lemon, squeezed
• 1 clove of garlic 

DIRECTIONS

Boil carrots until they are tender. In a blender blend all ingredients together. Serve in a bowl with a drizzle of olive oil and paprika on top. 

Pictured below with quinoa, soft boiled egg, spinach and caramelized mushrooms.