Do other people think about food all the time? I do. Like it’s my job. But it’s not. I guess you’d call it a hobby. But do stamp collectors constantly think about stamps? Do people still collect stamps? What about knitters? Are they always thinking about yarn? Do they read 143 knitting blogs? Are there knitting blogs? I wouldn’t know. Unless they blog about eating and knitting. Then I’d know.
I’d like to think that if you’re reading this you might share my obsession. Tell me I’m not alone. Tell me it’s normal to go to a restaurant, have an amazing appetizer and think about nothing else. For a month. On the mind everyday for a whole month. Completely normal.
My sister, about a month ago, took me for gluten free pizza at Rustico. Not really knowing what to expect we started with an appetizer that caught our eye because it was different than anything we’d seen before. Carrot hummus with spiced lamb. Not only was it creative, it was absolutely amazing. And I haven’t stopped thinking about it since.
Creamy, smooth, sweet yet nutty. There was the potential for a babyfood-like mash-up but this was savory and flavorful. Ground lamb topped the hummus, spiced to perfection with just a little heat. Oh, and there was feta. Sold! A flavor combination that lingered in my head until I could unleash it here. You’re totally with me now. You want this. It’s on your mind. In your brain. Get it in your belly.
Roasted Carrot Hummus with Spiced Beef
Ingredients: For the hummus: 1lb carrots, peeled, chopped 1 small onion, quartered 2 cloves garlic, peeled 1 1/2 tablespoons extra virgin olive oil, separated 1/2 teaspoon cumin, separated 1/4 teaspoon kosher salt 1/8 cup tahini For the spiced beef: 1 teaspoon extra virgin olive oil 1/2 lb ground beef (I used 93/7) 2 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon oregano 1/2 teaspoon cumin 1/8 teaspoon cayenne pepper Pinch of crushed red pepper (optional) Pinch kosher salt Freshly ground pepper
to taste Garnish: 1/2 cup crumbled feta cheese 1 tablespoon fresh cilantro, chopped Directions:
Posted on September 18, 2011