Roasted Garlic and Carrot Hummus

 

This week has been absolutely freezing. -25 degree temps made it really hard to motivate myself to get out of the house in the mornings. I know this is happening all over America so I hope everyones keeping warm. Thankfully this weekend will be warm(er) so we can get back to it.

This morning I was grocery shopping and couldn’t help but notice how much plastic stores use to wrap their produce, especially discounted products. So many of us try to use as little plastic as possible by bringing reusable produce bags, grocery bags, glass containers for bulk items, reusable mugs to coffee shops, asking for no straws at restaurants etc. Yet stores and companies continue to create so much waste. This sort of problem is happening all over at a massive scale, and it’s so easy to have the mindset that what one person does won’t make a difference, but I disagree with that. I always ask myself how I can make a change at the individual level. All I know is that little things add up, and even though seeing so much unnecessary waste being produced can be discouraging that doesn’t mean we should stop trying to reduce our own impact.

On another note, this weekend is the Super Bowl and although I’m not a huge sports fan I’ll be watching. Snacks are so key to this game, and who doesn’t love crackers/veggies/pita and hummus? This roasted garlic and carrot hummus is full of caramelized flavour from roasting the veggies, and its slightly sweet from the natural sugars in the carrot, which is so nice with warming spices like curry or cumin. If you prefer a hummus thats less sweet, the carrot can be replaced with a roasted bell pepper.

Roasted Garlic and Carrot Hummus

Makes ~1.5 cups

1 large carrot, chopped into 1/2 inch chunks

3 cloves garlic, skins on

1/4 white onion, chopped into quarters

1 can chickpeas, drained and rinsed

1/4 cup tahini

2 tbsp + 1 tsp olive oil

1+1/2 tsp of spices of choice: curry powder, cumin, turmeric

optional: pepita seeds/pine nuts/sunflower seeds/chilli flakes for serving

Toss carrots, garlic and onion in 1 tsp olive oil, salt and pepper and roast at 350°F until soft when pricked with a fork and slightly caramelized, 25-35 minutes.

Place chickpeas, roasted carrots, onion and garlic (remove the skins first!), tahini, 2 tbsp oil and spices in a food processor or high speed blender and pulse until smooth and creamy. Season with salt and pepper to taste.

Transfer to a bowl for serving and top with a splash of olive oil, and any seeds you have on hand (pepita seeds, pine nuts, sunflower seeds would all be great), chilli flakes, and more salt and pepper.

Serve with veggies, pita, on a sandwich, wrap etc!

 
Allegra D'AgostiniComment