We recently came accross a blog full of fun and delicious ideas: La Receta de la Felicidad. We couldn't help ourselves but to share this Baby Carrots Planted in Hummus Dip recipe!
For the hummus:
- 1 head of *roasted garlic (garlic can be optional, it can be removed and you would still have a delicious dip)
- 14 oz. cooked chickpeas, drained (1 can)
- 2 tbs tahini (optional)
- juice of 1 lemon
- 4 tbs extra virgin olive oil
- Salt and pepper, to taste
- Smoked paprika to sprinkle
- fresh baby carrots
- fresh cilantro or parsley sprigs
Add all hummus ingredients to a food processor, and blend until smooth. If you find that the hummus is too thick, you might add some more olive oil. Serve cold, sprinkled with paprika.
For a fun healthy Easter snack, serve hummus in small terracotta pots with baby carrots. Just before serving, poke a hole in the top of each baby carrot with a toothpick and insert a sprig of cilantro or parsley into each hole. “Plant” a couple of baby carrots in each pot, and enjoy!
*To roast garlic, preheat oven to 375° F. Cut off the top of the head of garlic so that the tops of most of the cloves are exposed slightly. Drizzle with olive oil and salt, and wrap in tin foil. Roast in oven for about 30-45 minutes. Remove from the oven, and allow to cool. Using your fingers, squeeze roasted garlic out of each clove.
Recipe adapted from: http://www.larecetadelafelicidad.com/en/2013/03/hummus-with-roasted-garlic.html
Image by: www.larecetadelafelicidad.com