When you complete a google search for healthy carrot recipes, you will come upon a long list of links that will take you to lots and lots of recipes. What is the single most common listed recipe? You guessed it, Carrot Cake. Folks want to eat carrots, and should eat carrots, but usually don't unless it is cake. Why is that?
That's what I want to know.
I have been asking myself why I do not eat more of the healthier foods, for many years now. Recently having decided to eat better, I also now share some of my thoughts on Saturdays. Truthfully carrots have not been my first choice in a vegetable, ever. Yes I do love carrot cake, but speaking for myself, I do not eat carrot cake to get a serving of carrots! No truth is, I eat carrot cake for the cake.
Now, what to do about carrots, and getting them into the table to be enjoyed at meal time. That is the key here, enjoyed at meal time. It can be difficult to enjoy a food, often thought of, as an after thought......" well we could have some carrots.......".
Carrots stored for periods of time, can be dry and lacking flavor. I have made enough grated carrots salads, that were later dumped, to know, raw carrots are not (ever) going to be my first choice. For some folks raw carrots are not easily digested. Carrots need to be served with a bit of healthy fat to be digested and absorbed well. Many of the foods we eat, contain fat soluble vitamins, carrots happen to be on that list. There is a reason "buttered carrots" have been served across the country for ever and ever, you need that little touch of fat to get the most out of carrots during the digestion process.
So the task is to find creative and delicious recipes that use carrots, or a recipe that can be converted to use those healthy and delicious carrots. Lets see what we can do about that. Taking in account the heat wave that has come upon us, my first choice for carrot gingerbread muffins will have to wait. I know, lets make some hummus. It is quick, won't completely take over the kitchen and hummus is ready right there, right now when needed for a quick snack or sandwich spread.
Carrot Hummus, with toasted cumin seed garnish
inspired from about 1000 other recipes on the web!
2 large or 3 small carrots, peeled sliced and cooked till tender, drained well.
1 15 oz can garbanzo beans, drained well
1 - 2 cloves garlic
1/4 t salt
2 T lemon juice
1 t toasted sesame oil (I do not keep tahini and this is a great sub)
1/4 - 1/3 c olive oil
Combine all ingredients and process until smooth, stopping to scrape down sides of processor bowl as needed. Transfer to a serving/storing container. Garnish and enjoy.
Cumin & salt garnish: 1 - 2 t cumin and 1/4 t salt.
Pan toast until fragrant, crush lightly.
Makes approximately 2 cups. Serve with assorted vegetable dippers and crackers.
As always thanks for taking a moment to stop and say hello!