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

Ingredients:

- 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

-Fermented chilis

Method:

1. In a pot, combine carrots, garlic cloves, fermented chilis, and vegetable stock with salt and simmer

2. Strain and then re-add ingredients to pot on high heat for 5 minutes to evaporate moisture

3. Remove from heat, cool, then add to robot coupe and puree with remaining ingredients until smooth

4. Adjust seasoning with salt and pepper