Hey there, it's super rainy here in Los Angeles. When you live someplace sunny, rain, is just one of the best things. It's the closest thing we get to winter weather. I'll take it, listening to Wilco with my old fashioned gas furnace ablaze (another one of my favorite things). I also got a bunch of pre-spring cleaning done, which always makes me feel extra peaceful. I hope you're enjoying the weather where ever you're at too. :)
Roasted carrot hummus, huh? Not only is the color awesome, but the carrots add a bit of unexpected hummus sweetness. Plus the fact that they're roasted adds kind of a hearty flavor. Hearty, sweet, wintery hummus.
Here's what you'll need:
- 1 can of chickpeas
- 7-8 roasted carrots - I made mine with thyme, butter, and garlic, here's the recipe, or just keep scrolling down. :)
- Half a lemon
- 3 tablespoons of grape seed or olive oil - Plus more for topping
- Salt and pepper to taste - I'm still using up my Aussie Flake. It's amazing but I'm excited to try other kinds. :)
- 2 cloves of garlic
- For garnish (optional): Roasted garlic, raw pumpkin seeds, grape seed oil, and parsley
- In a food processor add in chickpeas, carrots, oil, garlic, and the juice from half a lemon.
- Mix on low, until all ingredients blend together perfectly.
- If you're garnishing, take the back of a spoon a make a little dent in the center of the hummus and add in your roasted garlic. I used mine from the oven roasted carrots. Pretty convenient, it's already pre-chopped and roasted. Then sprinkle with pumpkin seed and add a 2 springs of parsley. Finally drizzle with oil, especially in the center.