This recipe provides an interesting variation on the Middle Eastern classic that is featured in the mezze platter highlighted in our recipe book.
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Carrot Hummus for Mezze Platter
Ingredients:
1 kg chickpeas (cooked and cooled)
250 g cooking liquid from chickpeas (cooled)
20 g garlic cloves, peeled
130 g tahini
80 g fresh lemon juice, plus zest of the lemons
1-2 g cayenne powder
5 g coriander powder
25 g sesame seeds (toasted)
30 g basil (minced)
600 g carrot purée
100 g olive oil
To taste salt and pepper
Instructions:
- Place chickpeas, chickpea liquid, garlic cloves and tahini in jar of the EXPEDITOR™ 1100S Series Culinary Blender. Choose Variable Speed and start blending on low until ingredients are incorporated.
- Add lemon juice, cayenne pepper, coriander, carrot puree and blend on high until desired consistency is achieved.
- With dosing cup and the blender running, incorporate olive oil. Check seasoning and adjust if needed.
- Garnish with basil and sesame seeds. Yield 2 kg.
Note: This recipe was written for a specific member of the EXPEDITOR™ Family of Culinary Blenders. If you are using a different Hamilton Beach® Commercial Culinary Blender, you may need to make adjustments to the Variable speed, processing time, and/or ingredient quantities.
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