Roasted Carrot & Tarragon Hummus Canapés
Serves: approximately 32
 
Ingredients
  • ½ pound carrots, peeled
  • 1 clove garlic (leave skin on)
  • 4 teaspoons olive oil, divided
  • 1 orange
  • ½ cup canned chickpeas, drained
  • 1 tablespoon plus 1 teaspoon chopped fresh tarragon
  • 2 teaspoons tahini
  • 2 teaspoons honey
  • 1¼ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 1 large English cucumber
  • Garnish: fresh tarragon
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. Place carrots and garlic on prepared baking sheet. Toss with 2 teaspoons oil.
  3. Bake until roasted and tender, 25 to 30 minutes. Remove skin from garlic.
  4. Transfer carrots and garlic to the work bowl of a food processor. Cover and let stand for 30 minutes. (This will allow the carrots to steam and become more tender and cool before processing.)
  5. Finely grate 1 teaspoon zest and squeeze 2 tablespoons juice from orange. Add orange juice to processor, and process until carrots are finely ground. Add orange zest, chickpeas, tarragon, tahini, honey, salt, and pepper; process until combined. Add remaining 2 teaspoons oil; process until desired degree of thickness. Refrigerate until ready to serve.
  6. Slice cucumber into ½-inch-thick rounds. Using a melon baller, scoop out centers of cucumber rounds, leaving a thin layer at bottom. Transfer carrot hummus to a piping bag fitted with a large star tip (Ateco #825). Pipe hummus into center of cucumber rounds.
  7. Garnish with tarragon, if desired. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roasted-carrot-tarragon-hummus-canapes-recipe/