This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

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Carrot Hummus

½ cup plus 2 tablespoons olive oil
1½ pounds carrots, thinly sliced
1 small shallot, thinly sliced
2 garlic cloves, chopped
½ red or yellow bell pepper, seeded and chopped
½ teaspoon coriander
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
3 tablespoons tahini
1 teaspoon lemon juice
2 teaspoons kosher salt
1 tablespoon water

In a pan over medium-low heat, warm ¼ cup of the olive oil. Add vegetables and dry spices. Cook, stirring often, until carrots are very soft and tender, about 10-20 minutes.

Transfer mixture to a food processor, and add tahini, lemon juice, salt and water. Begin to puree, and slowly add remaining olive oil through the top of the processor. Let cool.

Serve with pita chips and/or raw veggies.