This week we are offering you a harvest dip that is the perfect color for your Halloween-themed parties! We hope you enjoy it as much as we do! Try it out and let us know how you used it. Did you make sandwiches for your kids or serve it with celery sticks and cucumber slices? Take a photo and submit it to us. The person with the most creative/festive idea will win a free training session!
Carrot-Chickpea Hummus
Ingredients:
1 (15-oz) can chickpeas, low sodium, rinsed and drained
4 carrots, chopped
1-2 cloves garlic, peeled and chopped
1 Tbs fresh ginger, peeled and minced
3 Tbs lemon juice
4 Tbs olive oil
1 Tbs Sriracha hot sauce
1 ½ tsp dried parsley leaves
1 tsp cumin
½ tsp cinnamon
¼ tsp nutmeg
1 tsp kosher salt
½ tsp ground black pepper
cooking spray
Directions:
1. Preheat oven to 425F. In a medium mixing bowl, add chopped carrots, 1 Tbs of olive oil, garlic and pinch of salt and pepper. Mix until carrots are evenly coated with oil.
2. Spread carrots out on a sheet pan coated in cooking spray making sure they are only one layer thick. Bake in the oven for about 15 minutes or until golden brown on the edges and tender.
3. Using a food processor, combine carrots with the rest of the ingredients .On low, blend together until consistency is smooth. You may have to stop and stir mixture a few times during this process. If the texture is too thick, add more lemon juice and olive oil in small increments.
4. Once hummus is smooth, remove from food processor and store in the refrigerator until ready to serve.
Let us know what you think of this recipe once you have made it!
Get Fit For It,
D & K
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