Carrot Hummus

Carrot Hummus

I let my 5 year old pull the remainder of the carrots in the garden to make room for something else. I decided to use them to make carrot hummus. My carrots were lighter orange than the ones you typically find in a grocery store. My hummus is not as vibrant of an orange color as I assume using more deeply colored carrots would produce.  No matter, the overall result is a tasty variation of hummus and would be a colorful addition to any table of food.

Carrots

I adapted this recipe from one found in the April 2015 issue of Cooking Light. This issue has 7 variations of hummus and they all look interesting.

Carrot Hummus

1 cup carrots, peeled and chopped
1 15.5 ounce can chickpeas, drained
2 tablespoons olive oil
1 garlic clove, chopped
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
shredded carrots
sliced almonds (optional)
paprika

Place the chopped carrots in a small saucepan and cover with water. Bring to a boil and cook until the carrots are very tender, about 20 to 30 minutes. Remove from heat and let cool. Save the water to add to the hummus.

In a food processor, add the chickpeas, olive oil, garlic, kosher salt, cumin, and cooked carrots. Add about 3 tablespoons of the water the carrots cooked in and process, stopping to scrape down the sides from time to time, until smooth. This may take up to 5 minutes. Spread carrot hummus in the serving dish and top with shredded carrots and sliced almonds (if using). Sprinkle with paprika.

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Beet Hummus with Bleu Cheese and Pecans

Beet Hummus

I’ve been experimenting with some different hummus recipes lately. So far, this one has been my favorite. The color is gorgeous and the beet flavor is subtle. The addition of the bleu cheese and pecans brings this hummus to a new level. I think goat cheese instead of bleu cheese would rock too. I adapted this recipe from one I found in the April 2015 issue of Cooking Light.

Beet Hummus with Bleu Cheese and Pecans

1 beet, peeled and chopped
1 15.5 ounce can chickpeas, drained
2 tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon kosher salt
bleu cheese
pecans pieces

Place the chopped beet in a small saucepan and cover with water. Bring to a boil and cook until the beet is very tender, about 20 minutes. Remove from heat and let cool. Save the water the beet cooked in to add to the hummus.

In a food processor, add the chickpeas, olive oil, garlic, kosher salt, and cooked beet. Add about 3 tablespoons of the water the beets cooked in and process, stopping to scrape down the sides from time to time, until smooth. This may take up to 5 minutes. Spread beet hummus in the serving dish and top with crumbled bleu cheese and pecans.


Red Cabbage Salad with Bleu Cheese and Candied Pecans

Red Cabbage Salad

This is my adaptation of a recipe I found in the March/April 2014 issue of Eating Well magazine. I love all the different textures and flavors of this salad. It’s delicious when first made, but even better the next day, when the flavors have had time to meld.

I’m not a huge fan of bleu cheese, but I picked up a particularly mild one at Aldi and have enjoyed it. Lately it seems as if I am going out of my way to include more cheese in my diet. I think I’m trying to make up for the time I lost during my 16 day low iodine diet (I couldn’t have dairy) to prepare for my nuclear whole body scan. By the way, my scan results came back with “no abnormal distribution” !! This is a really, really good thing. I’m meeting with my oncologist at the end of May and I’m hoping that she will finally consider me to be cancer free. Meanwhile, I’m feeling pretty good and am getting on with life.

Red Cabbage Salad with Bleu Cheese and Candied Pecans

1/2 head red cabbage, cored and thinly sliced
2 green onions, thinly sliced
1/4 cup dried cranberries
crumbled bleu cheese

For the candied pecans:
1/2 cup pecan halves
2 tablespoons butter
3 tablespoons sugar (you may use maple syrup or brown sugar instead)
pinch salt

For the dressing:
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper

For the candied pecans:
Add the pecans, butter, sugar, and pinch of salt to a skillet over medium heat. Cook, stirring to coat the pecans, until the sugar has caramelized (about 5 to 7 minutes). Pour out onto a piece of foil or wax paper and let cool. Break up the nuts.

For the dressing:
Combine the olive oil, red wine vinegar, Dino  mustard, and salt and black pepper in a Mason jar with a lid. Secure the lid on the jar and shake to combine ingredients.

For the salad:
Combine the red cabbage, green onions, and dried cranberries in a large bowl. Add enough dressing to coat the cabbage (you may not use all that you have prepared) and toss well. Serve topped with the bleu cheese and candied pecans.