Stick your Pretzel in this Nutritious Dip
Yum! Carrot Hummus. As I continue to create the Phallic Diet Cookbook the more interesting facts I find out the foods that I typically feature. For instance, the carrot. Turns out that cooked carrots are actually more nutritious than raw carrots.
According to a 2008 study in the Journal of Agricultural and Food Chemistry boiling carrots until tender boosts the concentration of carotenoids by 14 percent. Carotenoids convert into Vitamin A, which not only helps our eye health (one that most of us already knew carrots helped with) but also improves and regenerates damaged collagen in our skin, and boosts our immune system.
Why all this information?! Well, to justify why I cooked the carrots in this hummus recipe. Sure, it’s an extra step but isn’t it worth that 14% increase in nutrition? Plus, it makes it easier to get blended up.
Feel free to adjust the spices according to your own flavor profile and/or add whatever toppings you enjoy. I like to add spicy stuff to my dips so I blended up some chipotle + adobo sauce but that is kind of a pain in the ass, so sriracha works just as well.
Add nuts for some crunch and you got yourself a tasty (and pretty healthy) little snack. Would also be a hit at covid-friendly social distancing gathering, like a Big Game party, if you’re into that kind of thing.
Go Eat a Carrot Hummus
What you Need:
- Stirring spoon
- Serving bowl
- 2 tablespoons olive oil
- ½ pound carrots, chopped
- Big pinch of kosher salt
- freshly ground pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon of cayenne
- 1 15-ounce can chickpeas, drained
- 4 garlic cloves, finely grated
- ½ cup of water
- ¼ cup natural smooth peanut butter
- Roasted peanuts
- Olive Oil
(One or some or all, depending on your personal desires)
+ Whatever you want to dip into this hummus.
What You Do:
Heat 2 Tbsp. oil in a medium saucepan over medium.
Add carrots, season with salt and pepper, and cook, stirring occasionally, until carrots are tender, 6–8 minutes.
Add chickpeas and remaining spices; cook, stirring occasionally, until carrots are completely tender, about 5 minutes.
Let cool slightly.
Transfer carrot mixture to a blender and add garlic, carrot juice, peanut butter, lemon juice, and 4 Tbsp. oil; blend until smooth. Season with salt and pepper to taste.
Add toppings of your choice right before serving.
You can eat it right away or let chill for a couple of hours and/or days.
Great with pretzels or pita chips.
Thanks for coming! For more Phallic Food Diet Recipes check out my Don’t Be a Dick Charred Eggplant Soup.
Support Go Eat a Carrot on Patreon for fun food facts and just the tip–sex tips, and more!