Lucy's Hummus
Lucy’s hummus is a hot commodity. Her family requests it for all their gatherings, and if her daughter, Christine, goes to a dinner party, her friends won’t let her in the door without it. It’s by far...
This dish can be a healthy appetizer or side to any meal, as well as a simple and convenient way to make use of carrots that may be lingering in your refrigerator. The sweetness of the carrots is balanced by fresh yogurt, dill, and tangy lemon. It can also be prepared and enjoyed with raw carrots or served with hummus, horseradish, olive tapenade, or babaganoush, rather than the included tangy dip.
Ingredients
SERVINGS: 4 Serving(s)
Carrots
- 2 bunches tri-colored carrots
- 1½ tablespoons olive oil
- ¼ teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon powdered ginger
- 1 teaspoon coriander
- 2 tablespoons finely grated Parmigiano-Reggiano
- Salt and pepper, to taste
Dip
- 1½ cups plain Greek yogurt
- 1½ tablespoons olive oil
- 2 tablespoons lemon zest
- 1½ tablespoons fresh-squeezed lemon juice
- ¾ cup chopped dill (set aside ¼ cup for garnish)
- ⅓ cup chopped mint (set aside 1 tablespoon for garnish)
Garnish
- Lemon wedges
- ⅓ cup micro greens
- ⅓ cup pine nuts
- Dill and mint
Instructions
Preheat oven to 400˚F and line a baking sheet with parchment paper. Trim tops of carrots leaving 1-2 inches of stem intact. Gently rinse carrots and pat dry. (If you are trying to rescue some aging carrots from your refrigerator, you can soak them overnight in a rectangular dish of cool water to restore their crispness.)
Mix olive oil, herbs, parmesan, salt, and pepper in a small bowl. Coat carrots with this by pouring mixture in hands, then rolling carrots between hands. Place on bake sheet and bake for 5 minutes. When done, carrots will be firm and crunchy.
While carrots bake, prepare the dip. Thoroughly mix all ingredients in a mixing bowl until consistency is creamy. When done, spread evenly across bottom of a serving dish, creating a bed for carrots to lay on. (Alternatively, dip can be served in a separate bowl.)
When carrots are done, allow to cool for 5 minutes, then place in serving dish atop the dip. Sprinkle with garnishes and tuck lemon wedges around carrots.
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