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Roasted Carrot Hummus

Roasted Carrot Hummus

Do you like carrots; raw, crunchy with earthy, fresh, and sweet flavors? What about roasted carrots; caramelized, tender, sweet and savory? And how about roasted carrots blended with nutty tahini into a brilliantly orange, warm and toasty tasting hummus? I am going to guess you haven’t had carrots like this before, and also that you are really going to like this one!

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Traditional hummus is cool, but there are so many other things that ‘hummus’ other than chickpeas, why not explore! Carrots provide a base that is full of complex flavors that only get better when you roast them until super golden first. Plus, cooking them breaks down their structure meaning a smoother dip vs. carrots blended from raw. Other than tasting awesome, carrots are packed with vitamin A which is important for vision of course, but also immune function cell growth, acting as a antioxidant to decrease inflammation, and to fend off diseases. This hummus offers another super delicious way to get more health promoting carrots in your life!

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How to eat this carrot hummus? While traditional hummus is often enjoyed with carrot sticks, I don’t think I would go that route here as there might be a thing as too much carrot. The tahini and sesame oil in this hummus makes sesame crackers a great choice to scoop up this dip. Soft pita is another great and classic option. Or go full veggie with cucumber or celery. Orrr try this as a spread on a sandwich! So many possibilities, let’s get cooking!

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Roasted Carrot Hummus

Makes about 2 cups

Roasted carrots

2 pounds carrots, cut into ½” slices

2 tsp. veg or olive oil

¼ tsp. kosher/flaky salt

¼ tsp. black pepper

¾ tsp. ground cumin

Dip

1-¼ cup water

3 tbs. tahini (sesame seed paste)

1 tbs. olive oil

1 tbs. red wine vinegar or lemon juice

½ tsp. garlic, minced (1 medium clove)

1 tsp. sesame oil

¼ tsp. ground cumin

¼ tsp. kosher/flaky salt

Preheat oven to 375’F/190’C.Toss carrots with the oil, salt, pepper, and cumin. Lay out on a sprayed sheet pan and roast in oven for 45-60 minutes until carrots are very tender and caramelized. Let cool to room temperature.

Place carrots and dip ingredients in food processor. Start with 1 cup of the water and blend ingredients, pushing down with a spatula as needed. Add 1 tbs. water at a time up to about 1-¼ cup water until hummus blends very smooth.

Hummus can be stored in the fridge for up to a week.


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