This is carrot hummus. I realize that the above photo might lead you to think that it's pumpkin hummus because there are pepitas in a photo of orange mush. I'm pretty tired.
Guys, M is about to transition to a toddler bed and I'm freaking out. In practical terms, I'm terrified that he's going to climb out of his crib and hurt himself. We've caught him several times with a leg over the railing and have stopped him before gravity could do its work. The toddler rail is on its way.
In theoretical terms, I'm not ready for him to be such a big boy. He was only born, like, a month ago, right? In addition to the impending toddler bed, he got "accepted" to preschool this week (in NYC, you have to apply to preschool with the essay writing, interviewing, and astronomical tuition that that implies), and together, those things are too much.
In my anxiety spirals, I worry that he's going to wake up in the middle of the night and climb a bookshelf or stick something into an outlet. We've bolted everything to the wall and covered the outlets, but he's crafty and good at circumventing our roadblocks. Ugh. How do you learn to trust a toddler? How do you have a rational conversation with an irrational being? How do you solve a problem like Maria?
I have no answers. (Accept about Maria: Make her a nanny to seven wealthy motherless children and set the Nazis after them. Things turn out okay.) All I can do is control what I can control. In this case, it's finding creative ways to add vegetables to M's diet.
This hummus is a spring-y delight. Roasting the carrots makes the hummus ever-so-slightly sweet and the little bit of ginger lightens the whole thing up and calls to mind Easter egg hunts, seders, hay fever, and daffodils--whatever your springtime ritual.
A couple of notes: When roasting, you want some color on the carrots, but are really looking for them to be slightly browned and fork tender. I also like to cut them into about 1/2-inch thick slices so that they cook fairly quickly, but don't get crispy. I like to toss the hot carrots with the spices once they've come out of the oven so that they don't burn during the cooking, but heat up a bit before going into the food processor. Use Hungarian or sweet paprika over smoked paprika and feel free to increase the amount of spice if you want more zing. The amounts I've used are rather mild because I wanted the ginger to star in this show. Don't be shy with the water in this recipe either. I learned by accident that a little extra doesn't hurt.
Carrot and ginger hummus
1 lb carrots
2 Tbsp olive oil
1 inch piece of fresh ginger
½ tsp paprika
½ tsp turmeric
1 15 oz can chickpeas
2 large cloves garlic
¼ cup tahini
2 Tbsp lemon juice
½- 1 cup water
Preheat oven to 400. Peel and cut carrots into ½-inch thick slices. Combine with olive oil and plenty of salt and roast until fork tender, about 25 minutes. Once roasted, toss with the paprika and turmeric (and more salt if necessary).
Add the carrots and the rest of the ingredients (through the water) to your food processor and pulse until combined, adding water until you've reached your desired consistency.
Yield: 3 cups, 26 oz