Carrot Hummus
March 15 2021
·
March 15 2021
·
if it were socially acceptable I would lather this on me and use my own body as a bread bowl...honestly, I might still do that and just deal with the nosey neighbours and cops being called on me. that is testament to HOW GOOD THIS DIP IS. so if you see my outside getting arrested (1) know I would go to jail for this dip and (2) I need bail money, please send to my offshore cayman island account.
ingredients
1 pound of carrots, cut into rounds
1 can of chickpeas, drained
3 tablespoons of tahini
1 lemon
2 tablespoons of picked dill
5 cloves of garlic, diced
1/2 cup of pumpkin seeds, toasted
1/2 C of diced fennel
2 tablespoons of grainy mustard
olive oil
salt
1. pre-heat oven to 400f. in a mixing bowl, combine garlic, carrots, lemon juice, lemon zest and a pinch of salt to your preference. lay out on a baking sheet and bake for 30 minutes (or until tender).
2. once carrots are as soft as baby food (hey, we're all somebody's baby, right?!), add into a blender / food processor with tahini, lemon zest, chickpea and 1 tablespoon of mustard. blend on high, adding oil to get desired consistency.
3. in a small mixing bowl combine 1 tablespoon of lemon juice, fennel, salt, 1 tablespoon of mustard, pumpkin seeds & dill. combine and adjust seasoning to your preference.
4. in a bowl, add in your humus - flick the wrist a bit and get fancy with it. top it with your fennel/dill garnish and voila! tasty times lay ahead for you!
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Comments
Nina Fulford — April 22 2021
I just read a couple of recipes and I’m interested since I just switched to a mainly vegetarian diet for health reasons. My biggest problem in meal planning is the amount of protein. Please add that info.