2 lbs. carrots, peeled and roughly chopped
2 C. chicken stock
2 dried chiles, stems and seeds removed
2 garlic cloves
1/4 C. cashew butter (almond butter or tahini work too!)
2 TB. lime juice
1 tsp. cumin
1 tsp. coriander
3/4 tsp. kosher salt
Throw carrots into large stock pot with chicken stock, bring to a boil and simmer 15 minutes until carrots are tender.
Drain carrots and throw whole batch into a blender with rest of ingredients and puree until smooth. Taste!! Another TB of lime juice wouldn’t hurt!!
If you want to make a thinner batch to spread beneath roasted veggies, thin hummus with 1/2 C. warm water and 1/4 C. olive oil.