This week, I’m sharing half a dozen recipes from the Crafting Ritual and Cultivating Mindfulness retreat. Our personal chef, Jami, prepared all our delicious meals from basic, whole ingredients. Jami demonstrated how little preparation some of these yummy veggie dishes take. 
Carrot hummus, is the easiest way to add color to your spreads, and the quickest way to impress your guests. This bright carrot hummus goes great with a vegetable platter or pita chips. You can see we used it as a topping for our open faced sandwiches at brunch, along with beets, micro greens, mushrooms, avocado, and egg. Wholesome.
Carrot Hummus
Ingredients
- 3 large carrots, peeled, cut into large dice.
- 1/4 cup extra virgin olive oil
- 1 garlic clove, minced
- 2 cups hummus (homemade or storebought)
- Salt & pepper to taste
- Black sesame seeds, as garnish
Instructions
- In a medium sized pot bring salted water to a bowl. As you are waiting for the
- water to boil. Make an ice bath for the carrots.
- Add the diced carrots to the water, blanch the carrots for three to four minutes.
- With a slotted spoon remove carrots and add them to the water bath. This
- helps retain its bright color and also stops the cooking process.
- Next place the hummus, garlic, olive oil, and carrots into the blender. Blend
- until smooth. If you notice the hummus is too thick add some more olive oil to
- thin it out.
- Once the hummus is smooth add the salt and pepper and blend for 30
- seconds.
- Taste, and transfer to a serving dish.
- Garnish with black sesame seeds and enjoy.