Carrots. Until about two years ago, carrots were on my Do Not Even Bother list of foods.  I just couldn’t get into them. My husband and daughter are fans so I’d steam baby carrots and slap on some butter, salt and brown sugar. And I’d eat two.  They say to keep feeding veggies to kids and they will eventually learn to love them.  So I kept feeding myself these vitamin A powerhouses.  I’ve come a long way, but have to admit I still prefer them comfortably tucked in soups or muffins.  Or hummus.

Hummus is a nourishing and easy to make at home food. Loaded with protein and fiber, hummus is filling and can keep away that mid-day carb crash.  It’s typically used as a dip, but can also be spread on sandwiches instead of mayo.  When I crave hummus, I’ll usually blend up a savory version. But we also enjoy the slightly sweet Apple Spiced Hummus from A Saucy Kitchen.

Traditional hummus calls for tahini (sesame paste). Since we’re a sesame (and tree nut) free house, I skip the tahini when making hummus.  Never miss it.  If your recipe calls for tahini and you’re out, or don’t feel like paying $$ for it, no worries.  You can substitute with peanut or other nut butters, if the flavors work.  Or just leave it out.  Add the olive oil a little bit at a time so you get the texture you prefer.  I consider homemade hummus a “taste it as you make it” food.  So, blend away and tweak the spices as you go.

I like to dip cut veggies like peppers, cucumbers, radishes, zucchini and broccoli in my hummus. Also, try whole wheat pita wedges and crackers. Hummus can be used as a sandwich spread instead of mayo.

Optional: Top with chilled pomegranate seeds and serve with Carrot-Cumin Firecrackers from Sarah Britton’s Naturally Nourished Cookbook