Blending carrots, chickpeas, and tahini produces a hummus with a captivating new taste. Cook the carrots first to heighten their sweetness, and then surround the fluffy spread with a garland of crunchy spring vegetables for dipping. Briefly blanching sugar snap peas and asparagus tips will brighten their color. Pair with your favorite Temecula Valley Sauvignon Blanc or Chardonnay.
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- ½ pound (225 g) carrots, peeled and coarsely grated
- Sea salt
- ½ teaspoon whole cumin seed or ½ teaspoon ground cumin
- 1 can (15.5 oz/439 g) chickpeas, drained, or 2 cups cooked chickpeas
- 2 large cloves garlic
- ¼ cup (60 ml) fresh lemon juice, or more to taste
- ½ cup tahini
- 1 tablespoon pine nuts
- Aleppo pepper, hot red pepper flakes, or paprika
- Spring vegetables for dipping, such as radishes, baby carrots, roasted beets, sugar snap peas, asparagus tips, Persian cucumbers, hearts of romaine, and scallions
Heat a 10-inch (25-cm) skillet over high heat. Add 1 tablespoon olive oil. When the oil is almost smoking, add the carrots and a generous pinch of salt. Cook, stirring constantly with a wooden spoon, until the carrots have wilted slightly and lost their crunch, about 3 minutes. Set the skillet aside.
If using whole cumin seed, put the cumin seed in a small dry skillet over medium heat. Cook, shaking the skillet often, until the cumin seed darkens and begins to smell fragrant, about 2 minutes. Let cool, then pound fine in a mortar.
Put the carrots, toasted cumin or ground cumin, chickpeas, garlic, and lemon juice in a food processor and process until very finely chopped. Add the tahini and process until well blended. With the machine running, add enough water through the feed tube to make a smooth puree, about 1/3 cup. Add salt to taste and more lemon if desired. Process for 5 minutes to make a smooth, light hummus. Transfer to a serving plate, spreading it with a rubber spatula and making some “valleys” where oil can pool.
Heat the remaining 2 teaspoons olive oil in a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet constantly, until they are golden brown, about 2 minutes. Immediately pour the hot oil and pine nuts over the hummus. Sprinkle with Aleppo pepper and serve at once with vegetables for dipping.
Hart Winery ~ 2019 Sauvignon Blanc – This alluring, food-friendly, classically-styled wine was produced from Sauvignon Blanc grapes grown entirely in the Hart Family Vineyard.
Longshadow Ranch Winery ~ Cloud Peak Sauvignon Blanc – A nicely crisp Sauvignon Blanc with hints of pink grapefruit. Nice sour finish.
Sweet Oaks Winery ~ 2017 Chardonnay – The nose is bright and fresh with lemon-lime zest and golden apple aromas prevailing, due to stainless steel fermentation
Vitagliano Vineyards & Winery ~ 2018 Chardonnay – This bold yet balanced wine has aromas of peach and vanilla jumping out of the glass, it leads into a palate of velvety granny smith apple.
Recipe and photo courtesy of the Wine Institute of California
Tags: Hart Winery, Longshadow Ranch Vineyard & Winery, Sweet Oaks Winery, temecula award winning wines, Temecula Valley Wine Country, temecula valley winegrowers association, temecula valley wineries, temecula wine, temecula wine country, temecula wine tasting, temecula wineries, temecula wines, Vitagliano Vineyards & Winery, wine country recipes, wine tasting temecula valley, wine Temecula Valley Wine Country, wineries temecula valley