Thyme roasted carrot hummus

Like many of my recipes, my inspo for this came from Oh She Glows. That, and a pesky bag of Trader Joe’s roasted carrots I’ve been trying to get rid of…

In the new year, when I was doing a big TJ’s haul, I came across a bag of multicolored roasted carrots in the freezer aisle. FUN, I thought, picking up a bag and putting it in my cart. Apparently I was the only one who thought cooked carrots were fun delicious…

A week or two passed and I still had that bag of roasted carrots in my freezer when I found out my grandparents would be coming down to visit. One of my favorite things to do is cook for my family and friends so I knew I wanted to make them dinner the night they arrived. I had a plan to make chicken in our sous vide, garlic cheesy bread, peas, and those roasted carrots!

…Until my grandma told me my grandpa doesn’t like cooked carrots (what!?). I nixed the carrots and told Mike. That’s when he told me he actually doesn’t like cooked carrots either (double what!?).

Fast forward to a girl’s night at my next door neighbors’ house last week. We were doing wine and heavy apps. I brought cheese, salami, hummus, snap peas, spanakopita, and, as a last minute edition, I cooked up those roasted carrots. Badda bing, I was going to use them after all!

Or so I thought… Everything was a hit, except for the carrots.

Full of apps wine, and laughs, I walked home with my glass container still full of roasted carrots. Damn. I really hate wasting food so I plopped them in my refrigerator hoping I would get around to eating them (the whole bag, by myself) before they turned…

AND THEN I stumbled upon the genius idea to make hummus with them. Yes! Let’s go.

The great thing about this recipe is the carrots basically double your hummus volume. Plus, if you cheat and buy pre-roasted carrots like I did, it’s super simple. Also a win, Mike is going to eat those roasted carrots and have no idea 😉 mwahahaha


Thyme roasted carrot hummus

Prep time:  10 minutes – Cook time: 5 minutes – Servings: A LOT 


  • 1.5 cups of roasted carrots* (if you can’t find the pre-roasted, I would follow the Oh She Glows recipe on how to roast them yourself)
  • 1 can or box (no BPA!) of chickpeas
  • Chickpea water, reserved
  • 1 Tbs olive oil
  • 2 Tbs lemon juice
  • 1/4 cup tahini
  • Garlic clove and salt to taste
  • Cumin to taste (optional)

*note: the carrots I bought were roasted in thyme but I think you can change the herb here to whatever you have on hand


  • Add everything but the carrots to a blender and blend until smooth
  • Slowly add carrots and blend until smooth
  • Pour out and serve with veggies and crackers

Look at all of that HUMMUS!



Vegan Taco Salad (with lentil and walnut “meat”)

Ehyooo. My first post of 2018. In 2016 and 2017 I sat down and wrote meaningful pieces about the year ahead.

2018 is a whole different ball game, y’all. I know everyone says this but, THERE JUST ISN’T ENOUGH TIME. Updating my blog has been at the bottom of a long list…

That being said, I’m going on 3 months at a job I love (and that keeps me busy). I’ve been doing more yoga than ever. I feel caught up with a lot of friends and family. My house has recovered from the holidays. And we’re eating pretty healthy around here. Speaking of….. what’s better than a taco salad loaded with fresh ingredients? (How about that segue, huh?;)

I love Mexican food (California girl!) but often feel too full after (which may or may not be because my actual superhero power is to finish any burrito ever – no matter the size!). Self control are two words I just don’t know when there’s yummy goodness wrapped in a tortilla in front of me. Who else!?

That’s why taco salads are great. (Especially in January; coming off a month of nothing but indulgence.) All of the flavor without having to exercise my superhero powers of polishing off a burrito the size of my head.

We had a giant taco salad for dinner the other night and it was so satisfying. Plus, I bet most people would mistake the lentil and walnut “meat” for actual ground beef. #notjoking it’s so good. Seriously. Make it tonight!


Note: inspo for this recipe came from Oh She Glows. Alternations are based on what was and wasn’t in my kitchen already.

Another note: I don’t have a food processor and a blender works …alright. Truth be told, it takes time and effort to keep scraping down the sides of the blender to get it all blended. For this reason, it’s great to make extra here so you can freeze and use later. (Also, is it just me or is washing the blender the most annoying kitchen appliance to get clean? So many nooks and crannies!)

Lentil and walnut “meat”

Prep time:  10 minutes – Cook time: 25 minutes – Servings: 4 -6 servings


  • 1 cup green lentils
  • 1 cup walnuts
  • 1 Tbs. olive oil
  • Chopped white ends of a bunch of scallions
  • 2 teaspoons cumin
  • 1.5 teaspoons oregano
  • 1.5 teaspoons garlic powder
  • .5 teaspoon paprika


  • Bring 1 cup green lentil and water covering them to a boil; reduce, cover, and simmer for 20 minutes or until soft
  • While lentils are cooking, heat walnuts in a nonstick pan at a low heat* (stirring occasionally) and chop white ends of scallions
  • Once walnuts are heated and giving off a toasted aroma, place in blender
  • Add olive oil and scallions to pan and sauté until tender (I turned the stove off after this and let the scallions sit until the lentils were softened)
  • When ready, add lentils to same pan and stir in spice mixture
  • Add lentils, spices, and scallions to blender with walnuts
  • Blend well until ingredients are fully incorporated  (should have a crumble texture)
  • Scope out and serve in tacos, burritos, or on a taco salad!

*you can also do this in your oven but I prefer using the pan for less dishes!

The flavor.. 🙂