Roasted Carrot Chickpea Hummus

If there’s one thing you should know, it’s I am a Trader Joe’s addict.

No, I don’t simply mean that I like to do my weekly grocery shopping there. We are way past that, the Joe and I.

Honestly, my love of Trader Joe’s came from not having it in my hometown. Going to my grandfather’s house meant passing the novelty that was Trader Joe’s and an introduction to all of the incredible eats that were there. After a wedding in which there was not enough food (seriously, what kind of wedding does not have enough food) I begged my mother to let us pick out dinner at Trader Joe's.

The distant obsession, however, did not turn into fandom until my freshman year of college. It was around that time I discovered my local Trader Joe's 30 blocks south of my apartment. And let me tell you, it was love at first sight.

The sights. The sounds. The free sample of watermelon feta salad. That is how a love is born. And compared to other grocery stores around the area, IT SO DARN CHEAP! I can buy everything I need (read: specaloos chocolate bars and edaname chips) and will not break the bank.

Plus, I’m pretty sure my friends love that I cannot stop talking about it.

This roasted carrot hummus recipe appeared when I bought way too many carrots at 89 cents at Trader Joes (four packages at finals to be exact. Who does that?) It’s creamy, sweet, and has just the right amount of spice. The roasted garlic is amazing in it also. Please do it.

Roasted Carrot Chickpea Hummus

Roasted Carrots:

• 4 medium carrots, chopped into 1 inch thick pieces
• 5 cloves of garlic, separated from bulb with skin on
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper

Hummus:

• 1 can (16 oz) chickpeas, drained and rinsed
• Juice of two lemons
• 3 tbsp tahini
• 1 tbsp fresh parsley, roughly chopped
• 2 tbsp olive oil, plus additional
• Za’atar, for serving
• Dippers, for serving

Preheat your over to 400degrees. In a small pan lined with foil, add your chopped carrots and garlic cloves. Spread them out, to make sure they evenly cover the pan. Drizzle olive oil and add cumin, salt, and pepper, tossing to combine. Roast for 20-25 minutes or until the carrots are soft.

Meanwhile, in a food processor or blender (I prefer the processor, but you gotta do what you gotta do) add the chickpeas, lemon juice, tahini, parsley, and olive oil. Blend on medium until your hummus is creamy and smooth. If the mixture does not mix completely, add a splash of water or a drizzle of oil.

Pull the cooked carrots out of the oven. Separate the garlic clove from the skin. The skin should just peel right off the garlic if it’s ready. Add the carrots and the garlic to the food processor and pulse until well blended. Spoon hummus into a bowl and, for serving, drizzle with olive oil and za’atar. Serve with your favorite dippers.

So delicious, you could just curl up in it. 

Giant Chickpea Pancake

Nothing beats a pancake.

 

N-O-T-H-I-N-G

One of my favorite memories as a kid was on Saturday mornings. I was a pretty early riser on the weekends (8 AM. Oh the college kid in me running on so little sleeps loves this). My mom says I took after my dad. He would probably get up around 6 or 7 AM (although he had an excuse; he had to do hospital rounds.)

I was just a strange kid

As the first one who was awake, my dad would ask me what I would want for breakfast. Eggs, frittatas, waffles, French toast? Nope, nope, nope, and nope. There was only one thing that I would beg for breakfast: his famous buckwheat pancakes. I don’t even think I had Bisquik-mix pancakes until I was 8 or 9. At a friend’s sleepover, I got upset and cried at my friend’s house because her mom was not making “Daddy’s pancakes.”

Future foodie in training people.

Topped with maple syrup and stuffed with blueberries and bananas, these pancakes became a staple of my childhood. However, since coming to college, I need recipes that have very few ingredients. You know, to save money for books. Or let’s be real: Trader Joe’s cookie butter. Please never leave me alone in a room with that stuff. I might not exit alive.

Therefore, a chickpea pancake is the perfect recipe to satisfy my pancake craving without breaking my wallet. Perfect for brunch or even for a dinner, this pancake is HUGE and fills you up in a pinch with relatively few ingredients. Plus, you can basically top it with any veggies of your choice. And who doesn't love that?

Giant Chickpea Pancake

Note: Chickpea (or garbanzo) flour was really difficult to find. After scouring multiple grocery stores around NYC, I eventually found it in a Whole Foods 60 blocks away. Bob’s Red Mill makes a mean chickpea flour.

The act of flipping the pancake is quite fun, especially because it is so large. If you don't want it to spontaneously break in front of you, this recipe also works to make a couple smaller pancakes instead of one large one. Note that these smaller pancakes will cook in around 5-6 minutes.

In terms of topping the pancake, I personally like to use hummus, tomato, cucumber, and roasted asparagus, but honestly, the pancake is a vessel for all the veggie goodness in your fridge. A lot of times I whip up this bad boy to eat any veg I have leftover.

• ½ cup chickpea flour
• 1 tsp baking powder
• ½ tsp garlic powder
• ½ tsp curry powder
• Pinch red pepper flakes (optional)
• Salt and pepper
• ½ cup water
• ½ red or yellow bell pepper, diced
• Cooking spray, for the pan
• Toppings (hummus, tomatoes, cucumber, asparagus, etc)

In a bowl, whisk together chickpea flour, baking powder, garlic powder, curry powder, red pepper flake, salt, and pepper until combined. Add water and whisk to combine. The batter should be a little thin and there should be air bubbles throughout. Add the bell pepper and stir just to combine.

Heat a large skillet on medium heat. Once the pan is hot, spray with cooking spray. Pour the batter into the pan. Let the pancake cook until you see holes bubble through, but do not fill in with batter (around 8-10 minutes). Using a spatula, flip the pancake and cook for around 4-5 minutes more until the pancake is completely cooked through. Put on a plate and smother in your favorite toppings.

Vegetables have never looked so good

Strawberry Chia Smoothie Bowls

True love. And it all started with a blender.

I can’t exactly explain to you why, but after my freshman year of college, I desperately wanted a blender in particular. I was on a full, unlimited meal plan my first year, so there was really no need to bring any other kitchen appliances. The only thing I brought was two bowls, a spoon, a fork, a knife, and a cookie sheet. And let me tell you, that cookie sheet did not go underutilized. There was a 10-person waitlist to use the only cookie sheet on the floor.

Yes I kid you not. A 10-person waitlist.

So after I moved out of my freshman dorm and my cookie sheet had a hole burned out of it in an attempt to make flan, I was determined to renew my love of cooking by (1) getting a suite with a kitchen and (2) purchasing enough cookware for as little as possible. Thankfully, both things happen, and I ended up with the love of my life, a tiny $20 personal blender from Target, complete with her own sippy-top lid. She was a beaut, who eventually had her motor burned out in an attempt to make pea pesto, but was nonetheless a staple of my sophomore year.

May she rest in peace.

Anyways, both my old and new blenders have made it possible for me to create one of my favorite breakfasts: smoothie bowls. I never really fell in love with the whole smoothie-from-a-cup thing. I made them because they were quick to assemble and quick to drink. With smoothies, I never actually tasted the individual fruits I was putting in (the drawback of blending them to a pulp). It just kind of had a general “fruit” flavor.

The smoothie bowl has revolutionized the smoothie game for me. Just sprinkle some cut up fresh fruit into the smoothie, some chia seeds, and whatever nuts you like, pop in a spoon, and the smoothie is instantly transformed. Just like magic.You can even add the smoke and the glitter if you want.

The best part about these is they are so easy to customize. If you don’t feel like having chia seeds then just add something else! I make these 3952395 different ways all the time, but this recipe just so happens to be one of my favorites.

Strawberry Chia Smoothie Bowl

• 5-6 strawberries, hulled and halved
• 1/2 overripe banana, frozen, peeled, and sliced
• 1/4 cup frozen mango
• 1/2 cup almond milk
• Handful spinach
• Chia seeds
• Pumpkin seeds
• Chopped strawberries and other fruit for garnish

In a blender, add strawberries, mango, spinach, and almond milk. Blend until smooth. If the blender cannot blend the fruit, add a splash of almond milk. 

Pour smoothie into a bowl. Garnish with pumpkin seeds, chia seeds, and chopped fresh fruit. 

Grab your spoons and experience the revolution!