Snack recipe: Hummus with carrots
I love my carbs, but sometimes eating pita after pita after pita just isn’t healthy. So I’ve switched to eating carrots with my hummus. I was skeptical at first, but it’s really quite good. And I also found this soybean hummus recipe and adapted it to my own tastes. Don’t be scared off by the soybeans. It’s so healthy and packed full of flavor! Keep in mind that you’ll need to prepare this at home and store in your in-cab refrigerator while on the road.
Soybean hummus with carrots (six servings)
24 ounces of baby carrots (about 60)
1 cup frozen, shelled edamame (green soybeans)
1/4 cup water
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon sriracha sauce (Thai hot sauce, can be replaced with normal hot sauce)
2 teaspoons chopped dried parsley
- Combine soybeans and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Drain.
- Combine soybeans, oil, juice, salt, garlic, and sriracha sauce in a food processor; process until smooth. Add parsley, and process until blended.
- Separate into six evenly sized portions and store in air-tight containers. Also, grab six snack baggies and put about 10 baby carrots in each one. Pack all of these items in your in-cab refrigerator, and hit the road!
Adapted from Cooking Light