Paired with an IPA
Well, it’s been one of those days. Do you guys ever have days where you just can not focus? I feel like this happens to me all too often. I am absolutely not at all tired. I’ve had just the right amount of coffee: not too much where I’m bouncing off the walls and not too little where I’m falling asleep at my desk. It’s been rainy all day, so I don’t have this sudden urge to go outside.
There’s really no reason for it. I just can not focus. I seriously think it has taken me about 3 hours to write this post. Sometimes these mental writing blocks just last way too long.
Although I am totally at a lack of words today, I can not even begin to express my obsession with this hummus. With football season literally starting in just a few days, I think it’s time to continue popping out all things snack food related. I love hummus. It’s definitely one of my favorite game day foods, and I make it weekly.
Traditional hummus is such a fantastic blank canvas to put your own spin on, and people have been getting extra creative lately! Carrot hummus has become kind of an obsession of mine. I LOVE carrots. I probably eat too many carrots. Carrot juice is by far my favorite juice, and my nightly pre-dinner salads always have carrots in some shape or form. Carrots in hummus? You guys, you have to try it if you haven’t. It gives a traditional hummus so much more flavor and texture
Recipe for this carrot hummus is below. Pair it with an IPA, preferably a belgian-y one and have a wonderful day! xo
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 pound carrots, peeled and chopped into 1 inch chunks
- 1/2 cup canned chickpeas, drained
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil (plus extra for garnish)
- 3 cloves of garlic
- pinch of cayenne pepper
- salt and black pepper
- Garnish: crumbled crispy bacon, chopped cashews, fresh parsley, crushed red pepper and a drizzle of extra virgin olive oil
- tortilla chips or pita bread (for serving)
- Bring a large pot of water to a boil. Add the carrots, and boil until tender, about 10 minutes. Remove from heat and let cool.
- To a high-powered blender, add the carrots, chickpeas, tahini, lemon juice, olive oil, garlic, cayenne pepper and salt and black pepper to taste. Blend on high until the mixture is smooth and comes together, about 2 minutes. Add more olive oil when needed if the hummus is too thick.
- Scoop the hummus into a serving dish and garnish with crumbled crispy bacon, chopped cashews, fresh parsley, crushed red pepper and a drizzle of extra virgin olive oil. Serve with tortilla chips or pita bread and enjoy!