Curried Carrot Hummus - Chef Michael Smith

Ingredients

• 1 tablespoon (15 mL) of cumin seeds
• 1 tablespoon (15 mL) of coriander seeds
• 2 large carrots, grated
• 2 garlic cloves, smashed
• 1 cup (250 mL) of orange juice
• 1 tablespoon (15 mL) of curry powder
• 1⁄2 teaspoon (2 mL) of salt
• A 19-ounce (540 mL) can of chickpeas, drained and well rinsed
• 1⁄2 cup (125 mL) of tahini
• 1⁄4 cup (60 mL) of your very best olive oil
• 1 teaspoon (5 mL) or more of your favorite hot sauce
• The zest and juice of 1 lemon