This creamy and vibrant Beanless Carrot Hummus is a healthy and flavorful dip that will spice up any savory meal.
This recipe is featured in my 8 Plant-Based Hummus Recipes roundup!
Brett and I are officially speaking Chinese!
Well, in very short snippets that is. And our sentences are very random. Think: "The black bear is on top of the cutting board" or "the red snake is in between the girl and the tree." Yeah, we have a lot of fun coming up with creative, unusual sentences.
Even though our sentences are short and random, we're still excited to finally attempt speaking! For the first three weeks of our language tutoring we were only allowed to listen to our teacher speaking Chinese. It's a crucial stage during which we're taught to recognize 300 different words and hopefully get a better grasp on the four different tones found in the Chinese language. We only did 2 ½ hours of class a day, but we would record different sections of our class so that we could review what we learned by ourselves later in the afternoon. I've definitely had my teacher's voice stuck in my head for the past three weeks!
This past Monday was our first class where we could speak. At first it was a little nerve-racking to attempt speaking the words we've only been listening to for the past three weeks. There are so many weird sounds in Chinese--sounds that our English-speaking-mouths aren't used to making--so I was curious as to how the words I've only heard my teacher say would sound coming out of my mouth.
Welp, turns out I definitely do sound weird and apparently I also feel the need to clench my eyes shut and make pronounced lip gestures when trying to pronounce a more difficult word. Hopefully those habits will go away as speaking becomes more natural!
Yes, please go away puckered lips and squinty eyes.
Other than language learning, life is pretty simple. Since we can't communicate with many people yet, our afternoons seem to be spent running errands, exercising at the National park by our house (gorgeous!), or reviewing language. Oh, and of course shopping at the markets! We've been eating a lot of steamed veggies, potatoes and rice for dinners, mainly because my rice cooker does all the cooking and I haven't felt the desire to make anything extravagant yet. Thankfully I have felt a bit more creative in our snacks and condiments. Lots of dips, sauces and energy bites have been made lately including Vegan Sweet Chili Sauce and Oil-Free Edamame Hummus.
I hope you guys aren't too disappointed to see another "hummus" recipe, because this Beanless Carrot Hummus really is amazing! I requires just 5 ingredients (excluding salt and pepper) and is mainly carrots! It's the perfect savory spread for toast and goes great on top of salads. To prepare this Beanless Carrot Hummus, all you have to do is steam some carrots and blend them up with some spices in a blender or food processor. Easy Peasy!
If you make this Beanless Carrot Hummus, leave a comment below with your thoughts! Even better, take a picture and post it on Instragram (#theconscientiouseater) so that I can see your beautiful creation!
Beanless Carrot Hummus
- 1 pound carrots peeled, coarsely chopped (3.5 cups sliced)
- ¼ cup tahini
- Juice of ½ lemon
- 2 teaspoon ground cumin
- 3 garlic cloves
- ½ teaspoon salt
- Freshly ground pepper
- In a steamer or the steaming tray in your rice cooker, steam the 3 ½ cups of sliced carrots until fork tender.
- Top with fresh herbs and chili flakes and serve!
- Store in an airtight container in the fridge for up to a week.