When you think of spring vegetables, you probably think of asparagus and maybe peas, but what about carrots? They’re a spring vegetable too! And spring carrots are tender, sweet, and especially suited for snacking.
Spring carrots can do double duty with this Roasted Carrot Hummus. They’re pureed with chickpeas to make a subtly sweet dip that can be paired with–you guessed it!–more carrots and other crudités. Another spring favorite, sugar snap peas, is particularly suited for pairing with this spicy orange hummus.
If seasonal eating is your thing or you find yourself with more vegetables than inspiration from your garden, you’ll love the book this recipe comes from: The Vegetable Gardener’s Cookbook. As someone who’s always wondering what to make with my CSA box haul each week, I appreciate how this book is broken down season-by-season, offering ideas for both common and more obscure veggies. Zucchini? You’re totally covered! Sunchokes and celery root? There are ideas for those too!
Even better, all the recipes are vegetarian. For spring I’ve got the Buttermilk Fried Scallions and Asparagus with Blood Orange Brown Butter on my to-make list; once summer rolls around, I can’t wait to try the Corn Fritters with Poblano Pesto and Tomato Cobbler.
Purchase The Vegetable Gardener’s Cookbook by Danielle Majeika on Amazon
Spicy Roasted Carrot Hummus
Reprinted with permission from The Vegetable Gardener's Cookbook by Danielle Majeika, Page Street Publishing Co. 2019. Photo credit: Danielle Majeika.
- 2 medium carrots
- 1 large clove garlic
- 1 tsp sesame oil
- Pinch of salt plus more to taste
- 1½ cups 246 g cooked chickpeas (or 1 [15-oz (425-g)] can), drained and rinsed, plus more for serving
- ¼ cup 70 g tahini
- 3 tbsp 45 ml fresh lemon juice
- 1 tbsp 16 g chili paste, such as sambal oelek
- ¼ tsp cumin
- ¼ tsp coriander
- 2 tbsp 30 ml extra-virgin olive oil, plus more for serving
- Chopped parsley and sesame seeds for serving
Preheat the oven to 425°F (218°C).
Line a roasting pan with parchment paper and spread out the carrots and garlic clove. Toss them with the sesame oil and a small pinch of salt. Roast the carrots until tender, 40 to 50 minutes. Allow them to cool to room temperature.
Process the roasted carrots, garlic, chickpeas, tahini, lemon juice, chili paste, cumin and coriander in a food processor until the mixture is smooth, about 1 minute. With the motor running, stream in the olive oil until the hummus is light and creamy. Season to taste with salt.
Serve the hummus in a shallow bowl and garnish with parsley, sesame seeds, chickpeas and a drizzle of olive oil. Store the hummus in the refrigerator for 5 to 7 days.