Recipe adapted by Lisa Turan from Emma Frisch
Even those who say they don’t like hummus are pleasantly surprised!
Ingredients:
- Extra Virgin Olive oil – 2 tablespoons
- Rutabaga – 3 cups rough chopped
- 1 can organic garbanzo beans
- Carrots – 1 cup rough chopped
- Tahini – 1/4 cup tahini (optional)
- Garlic – 2 tablespoons chopped
- Fresh Lemon juice – 2 tablespoons
- White miso – Optional: 1 tablespoon
- Extra Virgin Olive oil – 2 tablespoons
For Garnish
- Sesame seeds – 1 teaspoon, toasted
- Red pepper flakes – 1 teaspoon
- Sea salt – 1 teaspoon
- Fill a medium pot with water and salt it generously. Taste the water – it should taste like the ocean. Add the rutabaga and carrots, and bring to a boil until fork-tender-about 10-15 minutes.
- Use a slotted spoon to transfer the vegetables from the pot to a food processor. Set the broth aside and use to thin the hummus if needed. You can save (will freeze just fine) to make homemade soup.
- Add the tahini, garlic, lemon juice and miso to the food processor. Puree.
- While blending, slowly pour olive oil in until you have a smooth consistency. If the hummus is too thick, add a tablespoon of the vegetable broth at a time.
- Garnish with a small swirl of olive oil and sesame seeds, red pepper flakes and sea salt.