BECAUSE HUMMUS GOES WITH EVERYTHING
And I mean everything. I made this hummus for our first Wandering event, and the bowl was licked clean. Two secrets in this recipe. 1. when you take the skins off the chickpeas, you get a smoother consistency 2. after you boil the carrots, save the water. It can be used to flavor and thin out the dip. Enjoy!
- 6 carrots, peeled and quartered
- 1 can of chickpeas, skins removed
- 1/4 cup of tahini
- 1/2 cup of olive oil
- 1/4 cup of carrot water
- 1 tsp salt
- 1 tsp smoked salt
- 1 tsp chipotle powder
- 1 tsp smokey paprika
- 1 tsp chili powder
- 1/2 lemon, squeezed
- 1 clove of garlic
Boil carrots until they are tender. In a blender blend all ingredients together. Serve in a bowl with a drizzle of olive oil and paprika on top.
Pictured below with quinoa, soft boiled egg, spinach and caramelized mushrooms.