LCBO Food & Drink Autumn 2020

THANKSGIVING BREAK

CARROT HUMMUS

This smooth, creamy and gently smoky hummus gets its sweetness and colour from carrots and carrot juice. For a veggie tray with a fall feel, try carrots, celery sticks, briefly blanched brocco- lini and leaves of Belgian endive and Treviso radicchio. 1 can (540 mL) chickpeas, drained, rinsed ⁄ lb (225 g) carrots, about 2 medium, 1 clove garlic, grated on rasp 1/4 cup (60 mL) tahini paste 1/4 cup (60 mL) extra virgin olive oil, plus more for serving 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) smoked paprika 1 tsp (5 mL) cumin ⁄ tsp (2 mL) coriander Chili flakes and chopped cilantro to garnish Pita and crudités for serving 1 Place chickpeas, carrots and carrot juice in a medium saucepan. Cover and place over high heat. When it comes to a boil, season lightly with salt and reduce heat to maintain gentle simmer. Cook, stirring occasionally, until carrots are so , 8 to 10 minutes. Remove from heat. 2 Transfer mixture to blender and add garlic, tahini, olive oil, lemon juice, spices and salt to taste. Blend, holding lid firmly down, until smooth, stopping to scrape down bowl several times. Taste for salt and transfer to an airtight container. Cool, cover and refrigerate up to 5 days. 3 When ready to serve, bring desired amount of hummus to room tempera- ture then swirl in a shallow bowl. Driz- zle generously with olive oil and sprin- kle with chili flakes and cilantro. Serve with warm pita and raw vegetables. peeled, halved lengthwise, sliced ⁄ inch (8 mm) thick 1 cup (250 mL) carrot juice Salt to taste

MAKE SURE TO SERVE THIS HUMMUS IN A SHALLOW BOWL, SO EVERY BITE GETS SOME OF THE GARNISH.

Makes 3 cups (750 mL) or about 10 to 12 servings

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AUTUMN 2020 FOOD & DRINK