The smoky sweetness of the grilled carrots combined with the silky-smooth citrus flavor of Round Pond Blood Orange Olive Oil makes this anything but the same-old hummus. Created by Chef Jamie Prouten to pair beautifully with our Cabernet Sauvignon wines.
5 carrots, grilled
½ cup canned garbanzo beans
3 Tbsp garbanzo bean liquid
3 Tbsp lemon juice
1 tsp vadouvan spice
1 ½ tsp salt
½ tsp pepper
1 tbsp Round Pond Blood Orange Oil
2 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
Toss the peeled carrots in a small amount of olive oil, lightly season with salt and pepper and grill on medium heat until soft.
When carrots are cool, put them into a food processor along with the garbanzo beans, lemon juice, vadouvan spice and salt and pepper. Puree mixture, and slowly add both oils incorporated and continue to puree the mixture until smooth. Serve with flash-fried pita chips or crudité. Enjoy!