Growing your own veggies and herbs is growing in popularity. Why? Because the flavors of homegrown, freshly harvested produce are unbeatable.
Patio by patio, we’re quickly converting people to recipes from the garden. That’s because there’s literally nothing more satisfying than going out to your patio, finding a harvest-ready veggie, and eating it that very day.
Today, we’ll discuss two fresh hummus recipes straight from the garden, and how they are perfect examples of how fresh veggies can brighten the flavor of your recipes.
This beet hummus and carrot hummus are divine classic chickpea alternatives, and they’re super simple to make. Colorful and delicious, these hummus recipes are the perfect seasonal treat.
Plus, now is the perfect time to plant your organic beet and carrot garden! Give it a few weeks, and you’ll be able to make these recipes with truly fresh ingredients.
Beet Hummus
Ingredients:
5 cooked beets
1 can chickpeas
1 garlic clove, crushed
2 Tbsp lemon juice
2 tsp ground cumin
Salt and pepper, to taste
3 oz olive oil
1 tsp paprika
How-To:
Heat the oven to 200° F.
Place beets on a baking sheet, drizzle lightly with olive oil, season, and roast until soft — about 30 minutes.
Place all the ingredients into a blender and blend until smooth. Salt and pepper, to taste.
Carrot Hummus
Ingredients:
7 carrots
2 Tbsp olive oil
1 can cooked chickpeas
2 Tbsp lemon juice
2 tsp ground cumin
Salt and pepper, to taste
1 tsp paprika
Chickpeas, for garnish
How-To:
Preheat the oven to 200° F.
Place the carrots on a baking sheet, drizzle with olive oil and season. Roast until soft — about 25 minutes.
Place the roasted carrots into a blender with all of the remaining ingredients and mix well. Pour into a container and sprinkle chickpeas on top.