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

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Thyme roasted carrot hummus

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

Ingredients:

  • 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

Directions: 

  • 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

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Look at all of that HUMMUS!

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Tahoe Birthday Festivities

We celebrated Mike’s birthday at one of our favorite places this weekend, Squaw Valley in North lake Tahoe. Since it was a long holiday weekend we got up early and left on Saturday morning, anticipating a nice, relaxing 3 day weekend. After fueling up at our favorite local bagel shop, Bagel Guys, we set out  on the 4 hour drive to Tahoe. We arrived around 12pm; just in time for lunch! Since check in at the resort wasn’t until 4pm, we decided to eat and then spend time on the lake kayaking.

We stopped at Tahoe Brewing Co. for lunch and split a flight of beer, chicken wings, and a hummus + avocado wrap. I’ve mentioned on here before that I typically aim for one carb meal, one protein meal, and one combo meal (carb and protein meal) in a day. I find this to be the most effective way for eating a balanced diet (esp. when traveling!) and maintaining a healthy body weight. Of course, I’m also sure to load up on veggies whenever possible! Our wings and veg wrap were the perfect combo meal and kept me full for hours.

Unfortunately the lake was too choppy for us to kayak after lunch so we went to the resort early and had a drink poolside with our toes dipped in the water. For dinner we went to Sandy’s Pub and split the ribs and mango shrimp. (Since we had bagels that morning – hello, carbs! – it was time for a protein focused meal.)

After dinner we went back to our room for gifts, scotch, and games! Mike’s actual birthday was on Sunday but I couldn’t contain myself and made him open his presents early. We also FaceTime’d with Mike’s sister and niece in Melbourne (where it was already his birthday!).

Opening presents fireside 🙂

On Sunday we woke up and had cheesy eggs on bagels (I actually skipped the bagel knowing the day was going to be full of indulgences), fruit, coffee and tea. After we FaceTime’d with Mike’s parents in Toronto (family all over the world!) we rode our bikes to Olympic Village. There we took the same gondola we did a few years ago to the top of a mountain where we spent the day in the hot tub, basically only breaking for lunch (a hot dog and veg and chicken kabobs, split of course).

On our way up!

For dinner I took Mike to Six Peaks, one of our favorite fancy places to dine! Everyone is so friendly there and the food is ah-mazing; it’s hard not to have a great time. We started with a  charcuterie board with Humboldt fog (the best cheese!!), Toma cheese, and prosciutto. It was served with honey and blackberries and was devine.  For dinner, we each ordered a filet mignon and shared side of truffle mashed potatoes and asparagus. They brought Mike dessert for his birthday that (we think) was banana pudding in a cookie-crust bowl with bananas, whip cream, and chocolate shavings on top. I don’t think we would have ordered it if we saw it on the menu but, like everything at Six Peaks, it was heaven.

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Our view of the pools at dinner
Strong after-dinner selfie game

On Monday, Mike woke up early for a swim. I met him a bit later for tea and hot tubing! We spent a lazy morning alternating between the pool and hot tub. For breakfast Mike had banana bread and a chocolate croissant (I had bites of both!) and I stuck to fruit and hard boiled eggs (definitely a less decadent breakfast but I find protein in the morning works better for me).

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Morning bliss!

Since we weren’t able to kayak on Saturday, we tried again before we left and luckily the water wasn’t as choppy! We spent a hour on beautiful lake Tahoe, kayaking together and taking it all in. One of my favorite things about mine and Mike’s relationship is how much we do togetherHe urges me to explore the world through activity (bike rides, hikes, kayaking, etc.), while accompanying me on my never-ending quest of healthy eating and compassionate living. I don’t think I could have picked a better partner! 💙

After working up an appetite on the lake, we broke into our cheese, cracker, and prosciutto leftovers from dinner the night before. Then, still hungry and needing more food, we went to Rocker@Squaw and noshed on (more) wings and a veggie plater with hummus and Green Goddess dressing. NomNOM.

After lunch we stopped for a coffee and one last splurge at Dorinda’s Chocolates – best sea salt caramels in all the land!

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As usual, our time at squaw did not disappoint! Now the countdown is on for when we return in December with Mike’s family. 🙂