This week I dusted off an old food book from my collection that I’ve had on my shelves for years, tucked away in my collection of dog eared ‘health’ books – many that have been with me since I first took interest in really caring about what I ate (it was really very early in my life). Through the years, I’ve certainly read or skimmed every kind of health book (within reason, no gimmicks for me). From volumes on sprouting to food combining to eating only high vibration living foods, I’ve likely read it, and even embraced it at some point. It’s through living a belief or a philosophy that it can truly be revealed for what it is and what real value it has, and I encourage all who are curious about such things to practice whatever they are called to in an effort to feel, look, and live better (in moderation of course). A few years back I had a slight shift in my perception on these matters, one that had been forming for the better part of my twenties as a mom, cook, and caretaker of the family’s health and welfare – including my own. It was reading my trusty old book of Macrobiotics that I was reminded of the importance of food and choice to who we are and the way we carry ourselves through our days.
It’s easy to view food as simply something to get us through the day. Another meal to cook. Another reason to be grateful, or to forget to give any kind of thanks at all. To eat mindfully or at the counter while lost in thought on something else entirely. Another reason to feel guilty when we don’t eat the way we wish we would. We buy vegetables only to get caught up and find them wilted a few days, or weeks later after we uncover them at the back of the crisper. Or we simply do our best with what we have available to us and eat what we have with grace.
Today’s recipe is another hummus, as it’s just been that kind of a time. I made this big batch and two loaves of bread and jogged a loaf and a jar of still-warm hummus over to my dear friends in the midst of moving (and too many days of takeout). It makes a big batch, so plan for plenty, or make it for your next group gathering.
Roasted Carrot Rosemary Hummus + Whole Wheat Bread
3 medium carrots, washed & chopped
1 large yellow onion, chopped
2 Tbsp chopped fresh rosemary
1/2 tsp salt
2 tbsp olive oil
3 cups cooked chickpeas, or any chickpeas
3/4 cup fresh lemon juice
6 tbsp tahini
1/3 cup olive oil
1/3 cup water
1 tsp salt
chile flakes, black pepper & olive oil for garnish
First, heat the oven to 400 degrees and lightly oil a roasting pan. Prepare the carrots, onion and rosemary and toss together with the salt and 2 tbsp olive oil. Spread evenly on the roasting pan and roast for 35-40 minutes, tossing a few times here and there. They are ready when nicely browned and fragrant.
To make the hummus, simply combine all the remaining ingredients with the roasted vegetable mixture (reserving some vegetables for the garnish) in a food processor or blender, and process until smooth and creamy. Transfer to a large serving bowl and garnish with reserved veggies, some leftover chopped rosemary, chilli flakes, black pepper, and additional olive oil if desired.
To make this beautiful whole wheat bread, simply hit up this no-knead bread recipe from my blog, and increase the water required to 1.75 cups instead of 1.5. This takes a day of advance planning so if you are planning to make these two together, the bread will need to proof for a while before it’s baked. It’s delicious, crazy easy, and so very worth trying if you haven’t already. Consider yourselves warned! XO