The hummus trend continues strong into 2012. It’s the first Wednesday of the year and we had to celebrate it with hummus. This hummus is not too carrot-y, which is nice. I don’t like cooked carrots. I like them raw but the only way I can eat them cooked is if they’re in Chinese food and there is a hefty amount of Shrimp Sauce smothering them.
But that’s not very healthy, now is it?
So, I boiled carrots for the first time today. Let me just tell you. It was an epic fail. One out of probably 10-12 carrots actually cooked. The rest were only slightly softer than when first placed in the boiling water. I boiled them for ever. At least 10-15 minutes (compared to the suggested 4-6 minutes). But that’s okay. My roommate’s blender blended them into smithereens. Or, rather, into this delish hummus.
Can we have a nutrition lesson? At least sometimes? If you hate nutrition and prefer Big Macs and buttered everything and donuts galore and clogged arteries, then you can skip this part and go straight to the recipe. OR you can learn. 2012 is all (well, mostly) about health and I am keeping my pace strong.
Okay, instead of starting this series of nutrition lessons strong and intimidating, I will start slow and easy. Last night I was reading The Essential Guide to Healthy Healing Foods and learned:
1. Avocado is a fruit.
2. It is sometimes referred to as the fertility fruit.
3. Avocado means “testicle” in the Aztec language.
Um. Excuse me? Yes. How epic is that? Pretty epic. That’s the fun fact I’m going to whip out at cocktail parties to break the ice.
Adapted slightly from Fresh 365 Recipes
10-12 baby carrots, chopped in half
1 can chickpeas, drained and rinsed
1 garlic clove, roughly chopped
1/4 cup extra virgin olive oil
1 tbsp tahini
2 tbsp lemon juice
1 tsp salt
1 tsp crushed red pepper flakes
1. Boil the carrots until softened. Keep boiling water and transfer carrots into blender.
2. Add remaining ingredients into blender.
3. Add 1/3 cup boiling water. Blend.
4. Add more water if needed to reach desired consistency.