Chipotle Carrot Hummus

I was considering entering a recipe contest tomorrow. The Haggin Oaks Farmers Market in Bakersfield is having a "carrot cook-off," and since I eat hummus almost everyday and love variations of it,  I thought of entering chipotle carrot hummus. I cheated and found a recipe for smokey carrot hummus from The Year in Food, which I altered a little, omitting the sesame seeds and adding cilantro and adding my favorite seasoning, Spicely Chili Ancho. The "smokey" flavor is supposed to come from roasting the carrots beforehand, but I don't think I let them roast quite long enough. The end result was really good though. You can just see it peaking out from under the avocado slices. I've decided not to enter it after all though since I'd rather sleep in. It still provided us with a nice dinner tonight. The scrambled eggs are made from a goose egg I bought at the farmer's market last weekend, and I bought the asparagus today. Yum!

Chipotle Carrot Hummus

four carrot, cut into chunks
two cloves garlic, chopped
1 cup cooked garbonzo beans
2 Tbsp. lemon juice
2 tsp. smokey Spanish paprika
1 tsp Chili Ancho
1 tsp. chipotle chili powder
1/4 tsp. salt
1/4 tsp. cumin
2 Tbsp olive oil


Chop carrots and garlic in 2 tsp olive oil and roast for 20 minutes. Dump carrots  and garlic in food processor and whirl a couple of times. Then add the rest of your ingredients. You might need a little more olive oil to get the right consistency.