Well, If you needed a soul awakening. Look no more.
This carrot hummus is sure to do just that. Before getting into the food industry, I was always so “meh” about carrots. Like… they aren’t that good anyway. Turns out, I was mistaken for once in my life. All it actually took was a good roasting and seasoning and these once bland orange sticks, were da bomb. Don’t take my word for it though, roast them yourself and you will see the sweet success of a great side dish to any protein. I’m not joking.
I’m not sure if you are aware, but when you buy carrots usually they are in like these 5 pound bags. Making them super cheap, but easily wasted if you don’t put them to good use. So like any tahini hoarding individual, I decided “Let’s throw it in some hummus!”. And it was Yummus! <– Don’t act like I’m not funny.
I love all things spicy so to kick my carrot hummus up a notch, or three, I threw some harissa paste that I had lying around. Feel free to omit this, because it is only for people who dig the spice. All in all, I will put this on everything from veggies, to pita, or one of my favorites that is shown in the picture, sprouted rye bread. This carrot hummus is great for entertaining or if your just having a nutrient dense snack.
Hummus: Is it healthy or no?
The short answer is yes, in moderation hummus is good for you. Especially this carrot hummus recipe with the added nutrients from the roasted carrots. Hummus is part of the Mediterranean diet which is known to promote a healthy and longer life. Hummus contains garbanzo beans which are packed with protein and fiber. These two elements are key in lowering cholesterol and helping with hunger cravings. Hummus is great for you, but pay attention to serving sizes. Due to the tahini and olive oil, hummus can pack a lot of calories if you go overboard. But, All in all, hummus is a great addition to your diet. Especially this carrot hummus.
- 1 cup, Carrots, chopped and roasted
- 2 Cloves of Garlic
- 1- 15 oz Can of Garbanzo Beans, drained
- 2 tbsp, Tahini
- 2 tbsp, Olive Oil
- 1-2 tsp, Salt
- 1/2 tsp, white Pepper
- 2 tbsp, Lemon Juice
- Optional: 1 tsp, Harissa Paste and Chopped Parsley
Preheat oven to 400 degrees
Toss chopped carrots in olive oil, salt and pepper
Roast until caramelized and soft, about 25 minutes
I waited for the carrots to cool
In a food processor, add all ingredients and pulse until smooth
Season to taste with salt and pepper and blend again!
Top with chopped parsley if desired
Enjoy with pita chips, raw veggies, on a sandwich, or anything