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Carrots.  Who doesn’t love carrots?  I’ve been rather spoiled this summer with so many delicious varieties, and in so many colors, from deep purple, golden yellow, bright orange, and more.

I am also very fond of hummus.  There is no such thing as too much, oil-free hummus. It has become the new mayo.  The new salad dressing.  The omnipresent dip.  Really, what’s not to love?  It might be the most versatile and heart healthy food in the E2 arsenal of plant-strong foods and recipes. Oh, and did I mention that it is a great soup thickener?  True fact.

But, one day, I looked in the vegetable crisper and noticed that I had too many carrots.  And too many garbanzo beans in leftover containers.  It seemed like a natural opportunity to create carrot hummus. Quick and easy to make, and it was a crowd favorite at a recent dinner party I attended.  Its beautiful autumnal colors will be perfect for fall’s arrival (sorry, summer is almost over).

Want to make some carrot hummus?  This is a quick, easy, and delicious recipe that will soon become a crowd favorite.


One pound of carrots (peeling is optional)

One 15 ounce can of garbanzo beans (drained and rinsed)

1 teaspoon of ground coriander

1 teaspoon of ground cumin

(Note, 2t of curry powder can be used in place of the coriander and cumin, and it creates another great flavor)

1 tablespoon of low-sodium Tamari

2 cloves of fresh, peeled garlic

2 lemons or limes, juicSlidesed

Chopped, fresh cilantro for garnish, optional

How to Make the Carrot Hummus

Cut carrots into rounds, and place in a sauce pan with two quarts of water.  Bring them to a boil, and reduce flame until the pan simmers.  Allow to simmer for ten minutes, then add garbanzo beans.  Allow to cook for ten more minutes.

When done, strain beans and carrots.

In a frying pan on medium heat, take the cumin and coriander, and allow them to “roast” by cooking for about three minutes, while stirring frequently to prevent burning.

In a high-speed blender, add carrots, beans, spices, low-sodium tamari, garlic, and the juice of two limes.

Pulse on blender at high speed until you get the desired texture.  A high speed blender will give you a very creamy hummus.  If you use a food processor, it will be grainier, you might want to add an ice cube, which will help to make it smoother.

Serve in a bowl.  Choose your favorite dipping object… rice cakes,  veggies, or Engine 2 Crackers.  It’s also perfect for pasta salad.  Endless possibilities await this creamy and delicious hummus.  It’s also good on the end of a spoon!

You’ll find that the flavor is enhanced when you “smoke” the spices.

Carrots are loaded with versatility, and a plant-strong hummus is another way to create more delicious dishes.