Hummus can be so satisfying yet it can become so boring if you don’t spice it up a bit once in a while. Carrots can also be super yummy yet one can get tired of the same old dip with the carrot. I had some leftover vegetables in the refrigerator and decided to make boring and regular into FUN! This is what happened…
Cook with me here
COMBINE CARROT WITH HUMMUS!
A bit of interesting history behind carrots and hummus.
Recipe:
2 cups carrots, peeled and stemmed
1 cup cooked cauliflower florets
3/4 cup water
3-4 tablespoons olive oil
Salt to taste
Juice of 1 lime
3 Tablespoons tahini, add more for desired thickness
1 small clove garlic, peeled
3/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 cup pepitas (pumpkin seeds)
Preheat the oven to 450ºF. Toss the carrots and cauliflower with 1-2 tablespoons of the olive oil and 3/4 teaspoon salt. Transfer to a rimmed baking sheet and roast until tender and charred in some places, 25 to 35 minutes. Allow carrots to cool.
In a food processor, combine the carrots, 3/4 cup water, the remaining 2 tablespoons olive oil, salt to taste, lime juice, tahini, garlic, cumin, pepper, pepitas, and cauliflower and blend until completely smooth, stopping to scrape down the sides. Transfer to a bowl, and garnish with a drizzle of olive oil. Enjoy with crackers or bread.
Children menu recipe:
2 cups carrots, raw, peeled and stemmed (cook if desired)
1 cup raw, celery (cook if desired)
3 tablespoons olive oil
Juice of 1 lime
6 Tablespoons tahini, add more for desired thickness
Salt and fresh ground black pepper to taste
1/4 cup pepitas (pumpkin seeds)
In a food processor, combine the carrots, celery, olive oil, lime juice, tahini, salt and pepper, and pepitas. Blend until smooth yet slightly chunky, stopping to scrape down the sides. Transfer to a bowl and enjoy with crackers or bread.
