Recipe – Weber Roasted Carrot Hummus With Pitta Chips
Recipe courtesy of “Weber’s Ultimate Veggie Barbecue Cookbook”
Ingredients
For the Carrot Hummus:
For the Pitta Chips:
Directions:
Step 1 – Prepare the barbecue for indirect cooking over medium heat (180-230°C). Cut the carrots crossways in half and then lengthways into evenly sized sticks each about 8 mm thick.
Step 2 – Coat the carrots with the 1 tablespoon oil and season with 1/2 teaspoon salt. Brush the cooking grills clean. Arrange the carrot sticks perpendicular to the grill bars so they won’t fall between them.
Step 3 – Roast the carrots over indirect medium heat, with the lid closed, until lightly charred and very tender and soft, about 30 minutes, turning once or twice. Remove from the barbecue and let cool to room temperature.
Step 4 – In a food processor, pulse the garlic until finely chopped, then add the carrots and pulse until finely chopped. Scrape down the bowl and add all the remaining hummus ingredients, including the 125ml of oil and 1 1/4 teaspoons salt. Process until very smooth, 2-3 minutes, scraping the bowl as needed. Transfer to a serving bowl.
Step 5 – Split each pitta bread into two thin rounds. In a small bowl stir together the melted butter, paprika, cumin and salt. Brush both sides of each pitta round with the butter mixture. Stack the rounds and cut like a cake into 8 wedges (for a total of 32 wedges). Transfer the wedges to a large, perforated grill pan.
Step 6 – Set over indirect medium heat and cook, with the lid closed, until the wedges are crisp, 10-12 minutes, turning occasionally. Watch closely so they do not burn. Transfer to a platter with the bowl of hummus. Garnish the hummus with a drizzle of oil and a dusting of paprika. Serve with the chips.
