Lemon Chimichurri Hummus with Grilled Carrots, doesnt that sound delicious?
Well it is, and it is something healthy and fairly easy to make for the masses this July 4th.
It is a perfect summer snack and addition to the party. Ready to wow your friends?
Chef LeeAnne House from The Food Adventures Crew is here to share her special recipe with Dayton Most Metro readers.
In addition to Food Adventures, she also owns her own Hot Sauce and Spices company called HouseMade.
Lemon Chimichurri Hummus with Grilled Carrots Recipe
2 cups canned chick peas
1 teaspoon smashed garlic
¼ cup water
¼ cup olive oil
½ teaspoon kosher salt
2 teaspoons HouseMade Sriracha Chimichurri seasoning
2 tablespoons lemon juice
Puree all ingredients in food processor till smooth.
Cut carrots on a bias at least an inch long. The bigger the piece the easier they are grill.
Blanch in salted boiling water. They should still be crisp. Shock the carrots in cold water to stop the cooking.
Dry off and toss in olive oil. Season with a little kosher salt.
Grill on high heat quickly for grill marks on both sides. Toss with lime juice when they come off the grill.
Top the hummus with sheep’s milk feta and fresh parsley. Serve with grilled carrots.
Grilled flatbread is great with this too!
There you have it. Everyday can be the 4th of July !
We wish you and your family a Happy Independence Day and an incredible summer season filled with food, love and fun!
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