Curry Spiced Carrot Hummus
Yield: 4 servings | Prep time: 15 minutes | Cook time: 20 minutes
INGREDIENTS
- 2 medium carrots, peeled and sliced
- 1 clove of garlic, finely minced
- 1 tablespoon of fresh cilantro, roughly chopped
- 1½ teaspoons of onion powder
- 1½ teaspoons of Tabañero Curry Habanero Hot Sauce
- ¼ cup of water
- 1 10-ounce container of classic pre-made hummus
- 1 bag of pita chips
EQUIPMENT
- 1 cutting board
- 1 sharp knife
- 1 medium nonstick skillet
- 1 small mixing bowl
- 1 small serving bowl
INSTRUCTIONS
First, wash and prepare the produce. Peel and thinly slice the carrots and garlic. Roughly chop the cilantro and set aside.
In a medium nonstick skillet, combine the carrots, garlic, onion powder, Tabañero Curry Habanero Hot Sauce, and water. Heat over medium-low until simmering, then cover and cook for ten minutes.
Once the curry-spiced carrots are tender, transfer them to a small mixing bowl and set aside. While the carrot mixture cools, transfer the hummus to a small serving bowl. Place both bowls in the refrigerator until chilled or ready to serve.
When ready to serve, arrange the curry-spiced carrots on top of the hummus. Garnish with fresh cilantro and Tabañero Curry Habanero Hot Sauce. Serve with pita chips or fresh veggies.
In a medium nonstick skillet, combine the carrots, garlic, onion powder, Tabañero Curry Habanero Hot Sauce, and water. Heat over medium-low until simmering, then cover and cook for ten minutes.
Once the curry-spiced carrots are tender, transfer them to a small mixing bowl and set aside. While the carrot mixture cools, transfer the hummus to a small serving bowl. Place both bowls in the refrigerator until chilled or ready to serve.
When ready to serve, arrange the curry-spiced carrots on top of the hummus. Garnish with fresh cilantro and Tabañero Curry Habanero Hot Sauce. Serve with pita chips or fresh veggies.