Warm Right Up With This Carrot & Fermented Chili Recipe
Friends, summer might be over, but that doesn’t mean we can’t add an extra kick into our day!
Luckily, Chef Michael Ferraro, of SoHo staple, Delicatessen, has you covered with his coveted fermented chili & carrot hummus recipe!
This was recently served at our Summer’s Bounty class, and it was such a hit, that we had to share it with you guys.
We hope you enjoy.
FYI, join MIchael for his next class on 10/25, as we learn the proper methods of preparing & cooking chicken. Mmmmm
- 2 pounds of carrots, peeled and cut into large rounds
- 3 cups vegetable stock
- 4 garlic cloves
- 1/3 cup of tahini paste
- 3 tablespoons fresh lemon juice
- 1/2 teaspoons cumin
- Extra virgin olive oil as needed
- Salt and pepper
In a pot, combine carrots, garlic cloves, fermented chilis, and vegetable stock with salt and simmer
Strain and then re-add ingredients to pot on high heat for 5 minutes to evaporate moisture
Remove from heat, cool, then add to robot coupe and puree with remaining ingredients until smooth
Adjust seasoning with salt and pepper