Carrot tops – not exactly the most versatile ingredient in the kitchen.
There’s only so much you can do with these bushy greens growing ever so weed-ily from your root veggie, but when these greens are the size of a small tree, pulverizing them down into a pesto or hummus is a great way to use them up.
You can make hummus from just about any combination of ingredients, and carrot tops make a wonderfully unique hummus base.
Earthy, slightly grassy and sweet, carrot tops impart a flavor of their own to any dish. Puree’ them into a smooth, creamy dip with garlic, lemon, herbs, nuts, and oil, and you’ve got yourself a new party favorite. You can cut the carrot roots into sticks to dip into the hummus, or you can serve the hummus with chips or any other favorite dunking snack. This hummus is even delicious as a spread on a sandwich or as a sauce-like topping for chicken or fish.
This hummus is unlike your traditional hummus, as there are no beans in the recipe; instead, the creamy richness comes from pistachios, which contribute to the dip’s vibrant green, guacamole semblance.
I would recommend using a high-powered blender or food processor for this recipe, such as a Vitamix or a Blentec, so as to break down the nuts into a silky, uniform texture. If you don’t have a Vitamix or Blentec, you can still use a traditional blender or food processor, just be aware that your dip may not achieve a paste-like consistency. The hummus will still be delicious even with a grainy texture!
Here’s this week’s recipe for carrot top hummus.
Carrot Top Hummus
1 cup shelled pistachios
1 cup olive oil
1 cup fresh mint leaves, loosely packed
3 cups carrot tops, torn and loosely packed
1 large lemon, zest and juice
¼ – ½ tsp. salt
3-4 garlic cloves
Wash and dry the carrot top greens and the mint. Place the carrot tops and mint into the blender along with the olive oil, lemon zest, lemon juice, salt, and garlic. Puree until you achieve a smooth, nut butter-like texture. Be sure to scrape down the sides to incorporate all bits and pieces into the hummus. Taste the dip and add more salt, lemon juice, garlic, and oil as needed. Serve as a dip, spread onto sandwiches, or as a savory accompaniment to your main course meal.