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I had a beautiful idea for this “mash up” of previously posted Vegetarianized.com recipes (Roasted Carrot Soup and Hummus) after tasting a bland version at a restaurant this weekend. Feeling pretty done with Thanksgiving fare, I made this this nice, light snack that’s big on flavor—not calories.
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Servings: 20 (makes 4 cups)
Time: About 15 minutes active; 45 minutes total
1 pound carrots, cut into 2” pieces
1 tablespoon butter
1 tablespoon honey
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
2 teaspoons fresh oregano, chopped (or 1 teaspoon dried)
2 cans chickpeas, with liquid
1 teaspoon salt
5 garlic cloves, minced
1/2 cup fresh lemon juice
3/4 cup tahini
1. Preheat oven to 400 degrees. In a baking pan, toss together carrots, butter, honey, black pepper, cumin and oregano. Roast for 30-35 minutes, until carrots are soft, stirring every 10 minutes. Remove from oven and let cool.
2. In a food processor, blend together chickpeas with the liquid from the can, salt, garlic, lemon juice and tahini until smooth. Add carrots, including the honey-butter mixture at the bottom of the pan. Mix well. Serve with pita, and a drizzle of extra virgin olive oil and a few oregano leaves on top.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.