Carrots: Will they hummus? This recipe proves they will, in the most resounding, confident way.
Ingredients
6 Servings
1
1
1
6
½
1
2
½
¼
2
¼
1
2
Special Equipment
Preparation
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Step 1
Toast caraway and coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then grind finely in spice mill or with mortar and pestle.
Step 2
Heat 2 Tbsp. oil in a medium saucepan over medium. Add carrots, season with salt and pepper, and cook, stirring occasionally, until carrots are tender, 6–8 minutes. Add chickpeas and one-third of the spice mixture; cook, stirring occasionally, until carrots are completely tender, about 5 minutes. Let cool slightly.
Step 3
Transfer carrot mixture to a blender and add garlic, carrot juice, peanut butter, lemon juice, and 4 Tbsp. oil; blend until smooth. Season with salt and pepper.
Step 4
Toast peanuts in a small skillet over medium heat, tossing occasionally, until lightly browned, about 2 minutes. Add honey and half of the remaining spice mixture; cook, stirring, until honey is caramelized and darker in color and pan is mostly dry, 5–8 minutes. Transfer peanut mixture to a parchment-lined rimmed baking sheet, spread in a single layer, and let cool. Coarsely chop.
Step 5
Meanwhile, blend chiles and adobo with remaining spice mixture in blender until smooth, adding water as necessary to thin. Serve hummus with adobo harissa dolloped in the center; sprinkle with peanuts. Drizzle with oil.
Step 6
Do Ahead: Hummus can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
