We all need to work together to reduce our footprint on this earth and that includes using up every bit of our foods and produce that we can (or composting and recycling what we can’t). When using up the often overlooked Carrot Tops is this delicious (and easy), there’s not a reason that I can think of to throw them out!
Hummus is a regular tenant in our refrigerator – it is SO delicious and a much healthier option for veggie dipping than a creamy based dip (which are delicious, just not quite as nutritious as a bean-loaded-dip). In addition to dipping, we spread our hummus on toast with cheese OR top a quality slice of bread with hummus and summer grilled veggies OR Sister Chef has been known to just enjoy her hummus on a spoon on more than one occasion!
By adding the Carrot Tops (or any other vegetable add-in) to your hummus and dips, you are upping the nutritional benifits for you and your whole family, in addition to giving a yummy twist to a favorite food! The Carrot Tops are loaded with nutrients (in fact – they have even more Vitamin C than the orange-root-vegetable that they are attached to)! So, please – continue to cook and eat and enjoy every part of your vegetables for all the nutritional and tasty bang for your buck that you can!
This Hummus is almost like a Pesto & can even be used to top your pastas or season your meats. Thanks the all the added flavors and nutrition – treat this Carrot Greens / Carrot Top Hummus as either a PESTO or a HUMMUS – it is totally up to you!!
…keep on hummussing [yes, I made that word up – its my blog and I can, sorry – not sorry]!
AND be sure to keep your eyes open for other refreshing ways I have to use your food processor AND your carrot greens soon!
- 1 bunch carrot tops (approx 2 cups packed)
- 1 clove garlic (or more, to taste)
- 2 Tbs lemon juice
- 1 can chick peas
- 1 tsp salt
- 1 tsp cumin
- ¼ tsp pepper
- Olive Oil
- Clean your Carrot Tops & chop off any extra stem parts that don't have leaves attached to them. Add to the bowl of your food processor with your garlic, salt, & lemon juice. Process until pieces have been mostly broken down.
- Add in your (drained - but reserve the liquid in case you need it) can of chick peas and your cumin & pepper. Process until smooth. Add in some Olive Oil (up to a tablespoon) and/or some reserved liquid from your chick peas if needed. Continue to run your food processor until smooth. Taste and add any seasonings as needed.
- Place into a bowl and serve or refrigerate. As it sits, the flavors will continue to meld and become even more delicious - but this is also perfect to serve right away and is good in the refrigerator for at least a week!
We LOVE hummus – our GO TO HUMMUS is basically how I start any Hummus Recipe and can be found on Teacher-Chef as well!
Classic Hummus
Another twist on the classic hummus which is not to be missed is our Black Bean Hummus – with a slight kick and a Mexican flair it can really change up your go-to dipping!
Black Bean Hummus
6 Years Ago – Peaches & Cream Pudding Pie (simple, humble, fresh ingredients paired together to make something so deliciously fabulous – you will wonder why you’ve never made it before!)
7 Years Ago – Summer Stuffed Peppers
And I leave you with this, Today’s Question of the Day… What is your favorite type of Hummus?
