Roasted Carrot Hummus
Have to be honest that this month has been rather rough, and I’m still trying to find the light at the end of the tunnel. Thankfully I have an amazing husband and wonderful family (of the blood, friend, and in-law variety) who have all been incredibly supportive. Which is why my recipes lately have been of the simple variety lately – more often then not I just don’t have the energy to cook the way I used to. I’m hoping the summer sun will recharge me and that this not-so-fun season will change over to something brighter. So with simple in mind I set off to attempt carrot hummus after seeing it in a Washington Post chat section. I liked their idea of roasting the carrots first, but decided to switch up everything else.
I loved how this still had a simple chickpea taste with the extra pop of the carrots – in color and taste. I was tempted to add more heat to this dish but in the end settled on simple perfection for fear of overpowering the chickpeas with additional seasonings. I served this over some spinach along with radishes and tomatoes for a simple and healthy dinner.
I’m also sending this over to r/52weeksofcooking for their twist on a classic challenge – marking the halfway point for Challenge 2013!!!