Horses like carrots, right? I'm headed to a Derby party this afternoon, and decided to riff off of Fatfree Vegan's carrot hummus. I came into a great deal of cheap eggplants recently, and was roasting one to make my favorite eggplant dip, so decided to try roasting the carrots along with it, instead of steaming or boiling them.
2 medium carrots, halved
1/4 cup water or chickpea broth
4 cloves garlic
1 1/2 cups cooked chickpeas
juice of one lime
1/2 teaspoon salt, or to taste
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon garam masala
1/4 teaspoon cumin seeds
Roast carrots at 450 degrees until fork-tender, about 30 minutes. Add all ingredients to Blendtec; set on speed 1 and allow to run full cycle. Then speed up to 5 and run until smooth. This hummus was still a bit chunky, but I liked it that way. Cutting the carrots into smaller pieces before roasting would probably make them roast faster, and maybe blend more smoothly. I don't usually like cooked carrots, but the flavor of this dip was awesome. My only regret is I should have doubled the recipe.
In honor of Derby Day, and the horse theme of this blog, here is a picture I almost tried to incorporate into the masthead (I think it was the first thing that came up when I did a google image search for vegan horse):
Yep, they eat pretty much what I eat.
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