Рецепт Curried Carrot Hummus

by Sid's Sea Palm Cooking

I joined a new group, kinda trial run this month, called the Improv Cooking Challenge.   It sounded like fun. Basically you are given two ingredients to make a dish from and post about it on a certain date, which this month happens to be today, the third Thursday of the month. The ingredients for October were Carrots and Curry.  I'm not late, am I? Well, at any rate, when I saw the two ingredients my mind went, hmmm, I wonder how they would work in a Hummus. They worked, very well.   Got along just fine, invited a couple more ingredients to join them that I wouldn't have thought of adding and well, I got a great new Hummus. And I did it all by myself. Recipe: Curried Carrot Hummus   Makes just over 2 cups 1 can Navy Beans, drained  (15 oz. size) 1 cup cooked Carrots 1 small Onion, chopped 1/2 teaspoon Cardamom 1/2 teaspoon Hot Curry Powder 1 teaspoon Mild Curry Powder 1/2 teaspoon grated ginger 1 tsp. Lime Juice 1/4 cup Tahini 1/4 cup EVOO 1 tsp. Cumin Seeds Cook the carrots til just done, then saute' the onion in 1 tsp. EVOO until translucent.  Set the carrots and onion aside to cool. Put 1 can drained Navy Beans into food processor, add the rest of the ingredients and process. Serve with a little toasted Pita Bread or Naan. I have to admit to an oops here.   I thought I'd opened a can of Chickpeas, but discovered after opening it, that it was Navy Beans, but decided to use them anyway.   And guess what, they were so good. You can definitely up the amount of curry powder here, I will the next time I make it, cause I love, love, love Curry. I wonder how this would work for Halloween?   I decided to do a trial run, and put some of the Hummus into a Orange Pepper, and it was good.  Best of all, the bowl was edible. I'm ready for Halloween now. #ImprovCooking  An InLinkz Link-up