Carrot Hummus

  • 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

  1. Throw carrots into large stock pot with chicken stock, bring to a boil and simmer 15 minutes until carrots are tender.

  2. 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!!

  3. 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.