Quick Summary
This vibrant dish marries the crisp, earthy snap of raw carrots with a protein-rich, creamy hummus. It’s the ultimate fuel for a nourished life, requiring minimal prep and delivering maximum satisfaction.
The authentic Ingredients
- 1 lb organic rainbow carrots
- 1 can (15oz) chickpeas, rinsed
- 3 tbsp premium tahini
- 2 tbsp extra virgin olive oil
- 1 lemon, freshly squeezed
- 1 clove garlic, smashed
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika
The Method
- 1. The Carrots: Scrub the carrots until they gleam. Slice them into elegant, uniform batons that invite a satisfying crunch.
- 2. The Hummus Base: In your processor, pulse the chickpeas and garlic until they reach a coarse, rustic texture.
- 3. The Emulsion: Slowly stream in the tahini, lemon juice, and olive oil. Blend until the texture mimics velvet.
- 4. The Presentation: Swoosh the hummus into a shallow bowl. Create a small well in the center, drizzle with golden olive oil, and finish with a dusting of paprika.
Stewart’s Secret: To achieve that 'restaurant-style' ultra-smooth hummus, peel your chickpeas before blending. It’s a meditative process that transforms the final mouthfeel into pure silk.
Nutrition Snapshot
| Nutrient | Amount |
|---|
| Calories | 112 kcal |
| Protein | 4g |
| Healthy Fats | 6g |
| Carbohydrates | 12g |
Frequently Asked Questions
Can I make this ahead of time?
Yes, the hummus develops deeper, more complex flavors if stored in an airtight container for up to 3 days.
Are raw carrots better than roasted?
For this pairing, raw offers a refreshing, excellent 'snap' that balances the creamy richness of the hummus.
How do I make the hummus thinner?
Simply add a teaspoon of ice-cold water while blending until you reach your desired consistency.
