Moroccan Carrot Hummus Dip

This hummus is super creamy, sweet and light from mixing steamed carrots, cumin and orange in with the traditional chickpeas and tahini[. Yogurt adds some tang and a pesto made from the carrot tops adds a salty earthy bite. If you don't have carrots with tops, just double the mint.]

Total Time:
1 hr 5 min
35 min
30 min

8 servings

  • 1/4 cup pine nuts
  • 1 teaspoon cumin seeds
  • 2 bunches medium carrots with nice tops
  • Two 15-ounce cans chickpeas, drained
  • Zest and juice of 1 orange
  • 1/3 cup tahini, well-stirred
  • Kosher salt1 clove garlic
  • 1/2 cup fresh mint leaves
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup whole-milk Greek yogurt
  • Toasted pita triangles, for serving
  • Preheat the oven to 350 degrees F. Spread the pine nuts on one side of a baking sheet and the cumin seeds on the other side, not mixing the two together. Toast the nuts and spices until fragrant and browning in spots, 6 to 7 minutes. Remove the baking sheet from the oven and let cool.

  • Cut the tops off the carrots and reserve. Peel the carrots and chop them into 1-inch pieces.

  • Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over high heat. Put the carrots in the steamer basket and cook, covered, until the largest pieces are tender when pierced with a knife, 10 to 12 minutes.

  • Puree the carrots and chickpeas with a food processor until blended. Add the orange juice, tahini, reserved cumin seeds and 2 teaspoons salt and continue to process until the mixture is smooth and light and very well blended, about 5 minutes, scraping down the bowl as necessary. Transfer the carrot hummus to a medium bowl and reserve.

  • Pick 1/2 cup packed leaves off of the stems of the carrot tops and reserve. Discard the stems. Pulse the garlic and all but 1 teaspoon of the pine nuts in a food processor until coarsely ground. Add the carrot top leaves, mint, 1/4 teaspoon salt and all but 1/4 teaspoon of the orange zest and pulse until finely chopped. With the processor on, slowly drizzle in the oil and process until blended well.

  • Spread half of the carrot hummus in the bottom of a medium glass serving bowl. Spread 1/2 cup Greek yogurt on top. Spread the remaining carrot hummus over that. Spread the pesto into a wide circle in the center and drop a dollop of the remaining 1/4 cup yogurt in the center of the pesto. Sprinkle with the remaining teaspoon pine nuts and 1/4 teaspoon orange zest. Serve with toasted pita triangles.

  • Special equipment: a collapsible steamer basket

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: The dip can be made ahead and refrigerated. Before serving, pull the dip out and let it warm up about 30 minutes.

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