In the land of eating a little bit healthier every day, hummus is considered a comfort food. Chickpeas and tahini, fresh garlic and some extra virgin olive oil, perhaps a squeeze of lemon juice, it’s hard to go wrong.
Never mind the fact that the chickpeas and sesame seeds in the tahini create a complete protein for us to dip our antioxidant-rich veggies into. Or the fact that the fat in the tahini and olive oil help us to absorb the vitamins in the dip-able veggies. Hummus is already pretty awesome, it doesn’t need a makeover.
But everyone needs a night out on the town, right?
There is an abundance of amazing seasonal produce available this time of year, but one of my favourites is always the local carrot. Not boring. The humble carrot, recently pulled from the ground has a sweet, extra carrot-y taste that reminds me of why I wanted a veggie garden to begin with. Remember that carrot soup that you make in the middle of winter? Try making it now with farmers’ market carrots; it will blow your mind. Of course these local carrots are the perfect pair to some hummus, but what if instead of serving carrots with the hummus, we put carrots in the hummus?
