One thing I love to do when visiting new cities is to try new foods. When we were in Estes Park, Colorado last week we visited The Stanley Hotel. You might recognize The Stanley Hotel from the movie, The Shining. Actually, I was surprised to learn that The Shining wasn’t even filmed at The Stanley Hotel. Stephen King stayed at the hotel and it served as his inspiration for the book. Although the movie wasn’t actually filmed there, parts of the mini-series was. My son Patrick recently watched The Shining and was so excited to see this iconic hotel. Visitors can take tours through the hotel, complete with ghost tales but we found that these tours fill up quickly and we couldn’t get in. We did, however, eat lunch at the hotel restaurant. One of the appetizers our server recommended to us was the Carrot Hummus. We tried it and it was fabulous! I couldn’t wait to recreate it when I got home.
We make hummus all the time. It’s so easy to make and is so good for you. For the carrot hummus, I roasted the carrots with a couple of garlic cloves in the the oven mixed with a little olive oil, salt and pepper. After the carrots and garlic cooled, I put them in my food processor with a little lemon juice, a splash of orange juice, cumin, olive oil and chickpeas.
I love the sweet and savory taste of carrot hummus. It’s unique flavor is light and refreshing and perfect as an appetizer. Serve it with fresh slices of red and yellow peppers, cauliflower, celery or pita chips for a perfectly healthy and flavorful snack.
Other recipes you might like…
- 1 pound of baby carrots
- 2 garlic cloves
- 2 tablespoons olive oil plus 2 additional tablespoons
- salt and pepper to taste
- 1 (15-ounce) can garbanzo beans, rinsed and drained (chickpeas)
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- ½ teaspoon ground cumin
- Preheat the oven to 400 degrees F.
- Place the carrots and garlic cloves on a baking pan. Drizzle the olive oil over the top and sprinkle with a pinch of salt and pepper. With your hands, mix it all together and spread the carrots evenly on the pan.
- Bake for about 25 minutes or until the carrots are tender.
- Remove from the oven and set aside to cool.
- After the carrots have cooled, place them into the base of the food processor.
- Add the garbanzo beans, lemon juice, orange juice, cumin and the additional 2 tablespoons of olive oil. Pulse until smooth.
- Add salt and pepper to taste.
- Serve with pita chips or crudites.
- *If you want a smoother texture to your hummus, add more olive oil, 1 teaspoon at a time.