Carrot Hummus

OK, so I know this recipe sounds a bit weird.  I wish I could tell you this delectableness (is that a word?) came from my own mind.  It did not.  It was completely inspired by a few recent trips to Rustico.  The carrot hummus with spiced lamb and feta is a-ma-zing!

My mother recently came to visit and we enjoyed Friday night dinner at Rustico.  Of course we ordered my favorite thing on the menu!

My Mom was completely convinced we could make this at home.  This goes to show you, yet again, that two heads really are better than one.

While we were shopping we kept throwing out ideas on how we could recreate the flavor and texture.

I was thrilled at our result!  We swapped out the lamb for some spiced walnuts for crunch and omitted the feta to make it dairy free.  Honestly, it is really good!  Please make it, I promise you won't be sorry!

Carrot Hummus with Spiced Walnuts

1lb of carrots, scrubbed and chopped

1 bulb of garlic with the top sliced off

3 TBS of olive oil

1/2 tsp of salt

1/4 tsp of black pepper

1/2 cup of low-sodium chicken broth

1/2 cup of chopped walnuts

1/2 tsp of cumin

1/4 tsp of ancho chili powder

Place the carrots on a sheet pan and toss with 2 TBS of olive oil, salt, and pepper.  Drizzle the bulb of garlic with 1/2 TBS of olive oil and wrap in foil.  Bake each at 425degrees for 35-45 minutes.  Once the carrots are soft and starting to caramelize they are done.  Set the carrots and garlic aside to cool slightly.  Toast the walnuts in a dry skillet until they are fragrant.  Once fragrant, toss with the cumin and chili powder in a small bowl.  Place the carrots in the bowl of a food processor.  Squeeze the garlic cloves from the bulb into the bowl as well.  Pulse until a coarse paste.  With the processor on, add the chicken broth slowly.  Once smooth, check the seasonings to determine if more salt or olive oil is needed.  Place the carrot hummus in a bowl and top with the spiced walnuts.  Serve with pita chips or warm flat-bread.  Enjoy!