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Fiber-rich baby carrots with creamy hummus – a quick, gut-friendly snack!
Tender baby carrots are gently steamed and then coated in a sweet and savory glaze of honey, butter, and fresh thyme. This simple yet elegant side dish is perfect for holiday dinners or weeknight meals, coming together in just 20 minutes with minimal effort.
Serving size: 0.75 cup
In a 10 or 12-inch skillet over medium-high heat, combine the baby carrots, unsalted butter, water, salt, and black pepper. Stir until the butter is melted and bring the mixture to a simmer. This should take about 2-3 minutes.
A creamy, smooth chickpea dip blended with tahini, lemon, and garlic. This authentic Middle Eastern recipe is a versatile classic, perfect for dipping pita bread, fresh vegetables, or as a spread in sandwiches. Ready in minutes and far superior to store-bought versions.
Serving size: 0.5 cup
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Fiber-rich baby carrots with creamy hummus – a quick, gut-friendly snack!
This american dish is perfect for snack. With 411.6 calories and 6.619999999999999g of protein per serving, it's a nutritious choice for your meal plan.
Once simmering, reduce the heat to medium-low. Cover the skillet with a lid and let the carrots steam until they are tender-crisp, about 8-10 minutes. They should be easily pierced with a fork but still have a slight bite.
Uncover the skillet and add the honey and chopped fresh thyme. Increase the heat back to medium-high. Cook, stirring frequently, for 3-5 minutes, until most of the liquid has evaporated and the honey has thickened into a bubbly glaze that coats the carrots.
Remove the skillet from the heat. Taste and adjust salt and pepper if needed. Garnish with fresh parsley and serve immediately while warm.
In the bowl of a food processor, combine the tahini and lemon juice. Process for 1 minute, scraping down the sides halfway through, until the mixture is light, whipped, and creamy. This step is crucial for a non-bitter, smooth hummus.
Add the extra virgin olive oil, chopped garlic, ground cumin, and salt to the whipped tahini. Process for 30 seconds, then scrape the bowl again to ensure everything is well combined.
Add half of the drained and rinsed chickpeas to the food processor and blend for 1 minute. Add the remaining chickpeas and blend for another 1-2 minutes until thick and very smooth. Scrape down the sides as needed.
With the processor running, slowly stream in the ice-cold water. Continue to process for 2-3 minutes until the hummus is ultra-smooth and creamy. The mixture will lighten in color and become fluffy.
Taste and adjust seasoning. You may want more salt, cumin, or lemon juice. Transfer the hummus to a serving bowl.
Let the hummus rest for at least 30 minutes in the refrigerator for the flavors to meld. Before serving, create a swirl with the back of a spoon, drizzle generously with extra virgin olive oil, and garnish with a sprinkle of paprika and fresh parsley.
