Carrot Hummus garnished with slivered almonds, pickled cauliflower, cilantro and cucumber raita, served with flatbread from chef Barney McGrath's Meatless Monday meals at Muir's Tea Room. (photo by John Burgess/The Press Democrat)

Carrot Hummus with Cumin and Cilantro

Carrot Hummus with Cumin and Cilantro

Makes 1 pint


1 pound carrots, peeled

— Sprinkle olive oil

— Pinch salt

2 tablespoons maple syrup

1 teaspoon cumin

1 teaspoon turmeric

tablespoons tahini

1 orange, juiced

½ lemon, juiced

1 teaspoon salt

½ cup cilantro, chopped

½ cup water

For garnish

— Slivered almonds

— Cucumber raita

— Pickled cauliflower


Preheat oven to 400 degrees. Place carrots on a roasting pan and cover with olive oil, salt, maple syrup, cumin and turmeric. Cover and cook until soft, 20 to 30 minutes.

Chop the carrots and scrape the brown bits at the bottom of the roasting pan into a food processor or Vitamix.

Add the tahini, juices, salt, cilantro and water and process until smooth and creamy. Garnish with almonds, raita and pickled cauliflower and serve with flatbread or naan.

— Barney McGrath

UPDATED: Please read and follow our commenting policy:
  • This is a family newspaper, please use a kind and respectful tone.
  • No profanity, hate speech or personal attacks. No off-topic remarks.
  • No disinformation about current events.
  • We will remove any comments — or commenters — that do not follow this commenting policy.