Happy 4th of July to all my American friends! We have been enjoying some family time the past couple of days, so not much has been going on in the kitchen. I am happy to say that we got out of the house on Friday and some of Saturday! That may not seem like a big deal to most people, but with the illustrators schedule lately, getting all of us out together is a huge deal!
Since the kitchen is kinda lacking in stuff from us being out for a couple of days, I decided to do an old favorite with things I have around...roasted carrot hummus. This hummus has a unique flavor that is slightly sweet and perfect with vegetables or flat bread (or even a side dish). It also makes a great spread for a sandwich. I love the carrot and turmeric combination!
I had a couple cups of chickpeas in the freezer and a boat load of carrots in the fridge, so I threw the carrots in the oven with some garlic and defrosted the chickpeas. I was looking forward to lunch today! You know my salad is not complete without a good helping of hot sauce on it!
I had some questions about my favorite hot sauces...Valentina Salsa Picante
is my favorite. I can get it at any grocery store in Atlanta. It is hot, but it also has a great flavor to it.
Frank's Red Hot
is my other favorite! It is a little on the thin side, but still a great dressing.
Max enjoyed his with some Kettle Chips and a sandwich!
Roasted Carrot Hummus
2 cups sliced carrots
3 cloves peeled garlic
Roast the carrots and garlic in a dish coated with cooking spray. Roast for 40 minutes (or until cooked through) stirring half way through.
2 cups drained chickpeas
2 TBSP lemon juice
1 tsp salt
1/2 tsp turmeric
a few grinds of fresh black pepper
Place the carrots, garlic and everything else in a food processor and blend until pureed.
Enjoy your day! I hope everyone is having a great one!
OH, DON"T FORGET THE BSI
DEADLINE IS TONIGHT!
Labels: beans, dips, gluten free, side dishes, vegetables