Roasted Carrot and Coriander Hummus

Try this different take on a classic Egyptian recipe. The roasted carrots with the caramelized exterior just improve the taste of the dish exponentially. The coriander gives this lemony aftertaste that will instantly get you addicted to this dish!

Yields: Makes 4 Servings and 1-2 cups of the dip 

Ingredients: 

• 11 oz. Carrots, peeled and chopped. 
• Drizzle of Olive oil

To make the Coriander Hummus: 

• 4-5 cloves of Garlic 
• 2 tsp. Peanut butter 
• 2 tsp. freshly Ground coriander 
• Small handful of Fresh coriander 
• 1 tsp. Chili flakes 
• Juice of 1 Lemon 
• 4 tbsps. Olive oil 
• Salt and pepper to taste 

Method of Preparation:

1. With the carrots and garlic cloves throw them in a baking tray and drizzle with a little olive oil and     season with salt and pepper and roast them for 20 minutes until they begin turning brown. And           allow them to rest for at least 10-15 minutes. 

2. Serve with the coriander hummus with a side of pita bread and enjoy! 

    To make the Coriander Hummus: 

3. In a pan, add the coriander seeds and toast them until fragrant and put them in a food processor. 

4. Add in the rest of the ingredients in the food processor excluding the olive oil. 

5. Start the food processor and add the olive oil slowly and continue adding the oil until your desired       consistency. 

6. Serve in a bowl.

Black Bean Dip with Buttered Baby Carrots

Try this wonderful recipe that’s bursting with flavor at every bite. The black bean dip just comes with all the right notes alongside with the buttered baby carrots. Another must-try recipe!

Yields: Makes 8 Servings and 2 cups of the dip 

 Ingredients: 

• 1 bag of 16 oz. Baby carrots, peeled 
• 1 tbsp. of Butter 
• 1 tsp. of Olive oil

To make the Black Bean Dip: 

• 3-1 oz. Black beans, rinsed and drained 
• ¼ cup fresh Lime juice 
• 2 tbsps. Olive oil 
• 1 tsp. Cumin 
• ½ tsp. Onion powder 
• ½ tsp. Garlic powder 
• 1/8 tsp. Cayenne pepper (optional if you don’t want it spicy) 
• pinch of Salt 

Method of Preparation: 

1. In a pan over medium heat, add in the butter and the 1 tsp. of the olive oil to avoid burning the             butter. 

2. Throw in the baby carrots and sauté them in the butter and cook them for at least 2-3 minutes. Put       them on a plate and set them aside. 

3. To make the Black Bean Dip: In a food processor, Throw in all the remaining ingredients and             puree them until they are smooth. If it’s too thick for your liking. Add in more olive oil to loosen         the mixture and adjust until desired texture. 

4. Serve the Carrots with the dip and enjoy!

Steamed Carrot Sesame Bites

This is a healthy and sweet alternative to the steamed carrot recipe and is a must-try if you want to try something different. This is best served with a slice of buttered toast for that wonderful and delicious crunch!

Yields: Makes 4 Servings

 Ingredients: 

• 2 medium sized Carrots, peeled 
• 3 cups Water 
• 2-3 thin Lemon slices (for garnish) 

To make the Sesame Glaze:

•  2 tbsps. Sesame seeds 
•  2 tbsps. Agave syrup (or maple syrup if you don’t have this) 
•  2 oz. of dried Apricots and Figs, chopped 
•  3 tbsp. of Olive oil 
•  Salt and pepper to taste 
•  1 tsp. Cinnamon

Method of Preparation: 

1. In a large pot filled with boiling water throw in the carrots and cook until they are done. Don’t             overcook them they should be al dente. Put them in a bowl and set them aside. 

    To make the Sesame Glaze: 

2. In a pan over medium heat, add the olive oil and sesame seeds and roast the seeds until they are           fragrant. 

3. In the same pan, add in the cinnamon, agave syrup, dried figs and apricots and stir until they are         well combined. 

4. Season with salt and pepper pour the Sesame glaze over the carrots and garnish with the slices of         lemon and serve with a side of buttered toast!

Baked Cheese and Vegetable Quinoa Bites

The Cheesy and moist interior just gives this amazing taste that will make you addicted the moment you took the first bite. Along with the sweet carrots and spinach just gives this refreshing taste lingering in your mouth begging for more.

Yields: Makes 4 servings 

Ingredients: 

• 2 cups cooked quinoa 
• 2 large Eggs 
• 1 tsp. Olive oil 
• 3 Carrots, peeled and shredded 
• ½ cup Fresh spinach, chopped 
• 1 medium Shallot, minced 
• 2 tsps. Garlic 
• 4 oz. Cheddar cheese, grated 
• 2 tbsps. Flour 
• Salt and pepper to taste 

Method of Preparation:

1. Preheat the oven to 350°F 

2. In a mini muffin pan. Cover each cup with olive oil. 

3. In a large bowl, combine all the ingredients mixing them until thoroughly combined. 

4. Using a teaspoon, portion the mixtures and form them into balls and drop them into each cup of the     muffin pan. 

5. With the teaspoon lightly push down on the balls to make sure that they are firmly packed in each       cup. 

6. Bake them for about 15-20 minutes or until golden brown. 

7. Serve while they are still hot. Enjoy!

Carrot Chips

Have you had those days that you just wanted something so simple to eat? This is beyond simple. The sweet and salty combination is just perfect. It’s like the usual chips you eat. But healthier! So delicious!

Yields: Makes 2-3 servings

Ingredients:

• 2 Large Carrots 
• 1/8 tsp. Salt 
• 2 cups of Oil (for frying) 

Method of Preparation: 

1.  Cut the carrots thinly crosswise like the size of chips. 
2.  In a pan, heat the oil to prepare it for frying. Throw in the carrot chips and fry until crispy. 
3.  When they are golden brown. Set them aside in a plate lined with tissue paper. 
4.  In a bowl throw in the chips and salt and toss to combine the salt and chips. 
5.  Serve while it’s still hot. Enjoy!