« Back to recipes

Carrot Hummus with Homemade Pita Bread

Michael Elliott, Hearth Restaurant
Evanston, Illinois

Chef demonstration
Soups & Sides

Carrot Hummus Recipe


  • 1 lb carrots
  • 2 garlic cloves
  • 1 teaspoon cumin
  • 1/4 tahini
  • 1/2 cup vegetable oil
  • 1/4 cup carrot juice
  • Salt to taste


  1. Place carrot in roasting pan with salt, garlic, thyme and bay leaf. Roast until tender. 
  2. Put everything but oil into food processor. 
  3. Drizzle in oil as you puree.
  4. Season to taste.

Pita Bread Recipe


  • 1 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 2 teaspoons yeast
  • 2 tablespoon wheat flour
  • 1 pinch sugar
  • 1 cup warm water


  1. Place yeast, wheat flour, sugar, and water in a bowl. Mix, cover with plastic and keep warm for 10 minutes. 
  2. Add the rest of the ingredients and knead for 5 minutes.
  3. Place in oiled bowl, cover and allow to double in size in a warm area. 
  4. Punch down and portion into 10 equal balls.
  5. Place a pizza stone in oven for 20 minutes (cast iron pan will work as well)
  6. With a rolling pin roll into 1/8 inch thick circle
  7. Put on the pizza stone and cook for 90 seconds. 

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition