The natural sweetness of fresh, local carrots plays nicely with nutty hemp oil and spicy fermented chili paste gochujang. A simple, seasonal twist on classic hummus inspires you to snack well.
1 pound carrots, peeled and chopped
1 can chickpeas
1 large clove garlic, chopped
juice from one lemon
1 Tbsp gochujang paste
2 Tbsp tahini
1 tsp. cumin
1 tbsp + pinch of salt
3 Tbsp. hemp oil
1 Tbsp olive oil
pepitas, lemon juice and hemp oil to garnish
Sauté carrots over medium heat for 3-5 minutes until slightly golden. Add 1 cup water and cover to steam for 10 minutes, until soft.
In a food processor, puree together garlic, gochujang, lemon juice, tahini, cumin and salt. Add the carrots and chickpeas. Puree, drizzling in the olive oil and hemp oil. Process until very smooth. Serve garnished with pepitas, lemon juice and hemp oil.