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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No More Sausage

It is Trader Joe's Chicken Sausagethe week before the start of my Veg Voyage (starting with public vegetarianism, remember?) and I have one package of Trader Joe’s sausages in the freez
er. This particular sausage isn’t worst on the market, by far. However, I’m not so sure about the quality of the chickens they used to make them and how they were treated (!!!!) so, based on my last post, I won’t be buying them again.

Although I can probably find organic chicken sausages to make at home, I can’t help but wonder about the social impact my new lifestyle will have on my life outside of my house. For example, this past weekend I went to a wedding and ate pork, bacon and steak. And no, I did not check to make sure they were grass fed or organic… I was just there, eating meat and drinking wine, dancing and having a good time.

In perpetration for March, I thought it would be helpful to breakdown the options offered and what I will still be able to eat once I give up meat in the public sector.

For appetizers, I sampled a mini caprese salad on a toothpick (word to the wise, don’t plop the whole thing in your mouth at once… not cute.), seared tuna on crackers, a small potato pancake with a dollop of cream cheese and tiny pulled pork sliders.

Then dinner came which consisted of a nice green salad followed by filet, mashed potatoes and asparagus.

Dessert was made-to-order crepes with Nutella and whip cream.

After some (more) drinks and dancing, there were homemade (!) empanadas that I am assuming had meat, chips and guac.

So? say this wedding was next month. What would I have been able to eat? Being vegetarian the following items would be have still been okay to eat:

  • mini caprese salad
  • small potato pancake with a dollop of cream cheese
  • green salad and whatever the veg option was (I believe it was pasta)
  • crepes with Nutella and whip cream
  • chips and guac

Still plenty of delicious options that I think would/will be totally doable but we’ll see how March goes…

#VegOut

♡ Ashley