Chickpeas are a staple in our pantry, and something we always have on hand – not only are they great added to salads and soup, they cook quickly in the Instant Pot and can transform into Hummus with the addition of a few extra ingredients.
When you have cooked chickpeas, you can make hummus in minutes.
- Hummus with Hatch green chiles.
- Hummus with sweet potatoes...
- Hummus with lentils…
- Hummus with cucumbers…
And even better… hummus with carrots. (Ok… I’ll admit, I might just be a little addicted to hummus! I LOVE the stuff.. any and all, I eat it like crazy!)
Every summer around this time, we are buried in carrots. Orange carrots and rainbow carrots – they take over my fridge and lead me to find fun ways to use them that will please the kids. One thing I have learned is that kids love colors in their food – as long as you are willing to serve them.
My little girl loves Harry the Bunny and Harry likes carrots, therefore she LIVES for carrots and eats them straight from the fridge.
Although carrots really do make a wonderful puree for macaroni and cheese, if you roast them with some garlic and olive oil, they can easily make a really good hummus too. Spread the hummus on tostadas with veggies for a meatless Monday.
OR, dip your chips in the hummus and enjoy as a snack. If you are eating a sandwich at lunch, skip the mayo and spread hummus on each piece of bread for more depth with a little protein to fill you up.
Looking for other ways to use your bounty of carrots?
Recipe adapted from Food Network