Roasted Carrot Hummus

New Recipe - by Ve 

Ingredients
3 large carrots with ends removed
1 medium eggplant
1 can chickpeas, drained (reserve liquid)
2 Tbsp lemon juice
3 Tbsp canola oil, divided
1/2 tsp cumin
3/4 tsp turmeric
1/2 tsp garlic powder or to taste.
Salt to taste.

Instructions
Preheat oven to 350 degrees.  
Drizzle 1 Tbsp of oil on flat pan and roll carrots to coat.  Roast until tender, 45 minutes to 1 hour. I usually keep them covered until they just begin to get tender, then uncover for a roasted flavor.  When done, remove from oven and from pan.  
Using same pan, remove top from eggplant, slice in half lengthwise, and place cut side down on pan.  Roast until well done, when eggplant looks collapsed and is puckered.  

In food processor, place drained chickpeas and 2 Tbsp of lemon juice; process until smooth.  Add tiny amounts of reserved chickpea liquid as needed to keep the mash moving.  Mash should have a thick paste consistency.  Remove chickpea mash to large mixing bowl.
Add carrots to processor and process until smooth.  Remove to mixing bowl.  
Scoop pulp of eggplant out of skin, discard skin.  Add eggplant pulp to food processor and process until smooth.  Add to chickpea/carrot mix.  
To the mash mixture, add cumin, turmeric, and garlic and remaining 2 Tbsp of oil.  Stir until well mixed, adding salt to taste.

Tip:  Vegetables may be roasted the day before, cooled completely, and refrigerated until ready to use.

This recipe makes approximately 3 cups of hummus.

CHOCOLATE TYRANNY

This is from my old blog, was dated somewhere in 2010, but needs to be moved forward and REMEMBER this!

*****

So, I have this one friend who eats frosting,  I think as a food group (you GO! woman).

And I have another friend who fed her children chocolate frosting spread on graham crackers and made into a sandwich.

Thus have I been swayed into evil behavior - by the 'bad association' of these 2 friends.

Last week I bought a can of chocolate frosting that did NOT have a corresponding cake mix tied to it - just to eat it - - by itself. That almost feels like a sin. :)

Well, I also bought cinnamon graham crackers, thinking I could not go wrong there. I was so right!

Cinnamon graham cracker sandwiches with chocolate frosting middles - double YUM!

(I think I should make some coffee..............)

p.s. I am thinking of writing in chocolate frosting as a food group on my Food Pyramid wall chart!

UNSQUASHABLE PIE

(for the husband who HATES squash)

2 medium patty squash (or equivalent other squash)

2 cups bread crumbs, croutons, or leftover breads

2 eggs

1/4 cup flour

1/2 cup + liquid (I use soy milk)

1/2 bell pepper, chopped

salt to taste

1/2 jar chile con queso

Cook squash in salted water until very tender, drain. In large bowl combine drained squash and all other ingredients. Mix with electric mixer on low speed to help break up bread pieces. Blend until no large pieces visible, adding liquid as needed for smooth mixture. Pour into 2 8-inch pie pans and bake at 350 degrees for approximately 20 minutes, or until a knife inserted in center comes out clean.