So I've had carrots sitting in my fridge for a while. Carrots last a while, so it's not a big deal, but I really wanted to get rid of them. For some reason when I was trying to think of a way to use them up, my mind went to hummus.
I love hummus. I love anything with chickpeas. But I think store-bought hummus is pretty terrible so I always make it myself. Apparently authentic hummus is really creamy and smooth but I like mine to have more texture in it. One of my best friends also really likes hummus. She's the same one who occasionally makes gumbo and lets me have some. I had planned a hang-out with her on Saturday, and I wanted to do something nice.
Now I like to make different variations of hummus, and this time I went with jalapeño cilantro hummus. The last time I made this, my friend told me it wasn't jalapeño-y enough. Which really just means it wasn't spicy. I usually de-seed jalapeños when I use them, but for this batch, I used two jalapeños and I mostly kept the seeds in it.
The verdict? It was delicious. Seriously, this is like the best my hummus has ever tasted. I brought the hummus and some pita bread over to my friend's place and she finished it all the same day.
Oh, but I also used some in Mediterranean Hummus Bowls. This recipe has become one of my go-to's.
I know what you're thinking! What about those carrots? Well, don't worry, I didn't forget about them. I had to make more hummus anyway, so I cut up some carrots to dip in the hummus. And I considered taking a picture of it, but it's literally just hummus and carrots, and that's kind of boring. Delicious though.