Golden Hour Hummus

Carrots: This vibrant ingredient complements dramatic summer sunsets and packs a layer of earthiness when combined with fresh herbs and beans in any dish. Golden hour just got a whole lot brighter!

Roasted Carrot and Garlic Golden Hour Hummus

This week’s farmer’s market haul yielded a generous offering of the bright versatile sticks of gold I'd been waiting for.. Carrots! This vibrant ingredient complements dramatic summer sunsets and packs a layer of earthiness when combined with fresh herbs and beans in any dish. Golden hour just got a whole lot brighter. Enter Golden Hour Hummus. 

Ingredients (Serves 2-4, depending on your hummus intake 😀) 

• 1 can of garbanzo beans/chickpeas  

• 3-4 large carrots 

• 1 head of garlic 

• 1 fresh lemon 

• Extra virgin olive oil 

• Fresh herbs (oregano, parsley, basil, whatever you have on hand) 

• Paprika (optional) 

• Salt, pepper and red pepper flakes to taste 

Cook the Veggies 

• Peel the carrots and coat with olive oil. Chop them into quarters if you wish to cook them quicker  

• Chop a thin layer off the head of garlic and drizzle with olive oil 

• Bake carrots and garlic in oven on 375 until carrots are soft and sizzlin (20-30 mins) 

• Check on the garlic, once you see the head start to brown remove from the oven 

Prep the beans (aka protein!)  

• Drain a little bit of the water from the can into a pot along with a hearty amount of olive oil and a clove of garlic and add in the beans 

• Cook covered on medium heat until it starts lightly boiling 

• Once boiling remove the lid and cook on low heat until the beans are very soft in a bit of remaining liquid 

• Once soft, remove from the heat and set aside 

Bring it all together! 

• Combine the roasted carrots and garlic in a large bowl with the cooked beans

• Add olive oil, a fresh squeezed lemon and herbs to mix 

• Puree until it reaches desired consistency 

• Cool and enjoy with your favorite veggies or chips and a golden sunset…bon appetito!