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The perfect recipe for farmers market Spring veggies. This Farmer’s Market Carrot Hummus is sweet, it’s salty, it’s spicy- and absolutely delicious.
Springfield Illinois Old Capitol Farmer’s Market
This weekend I took over the Old Capitol Farmer’s Market Instagram page and had a blast sharing my perspective while strolling through the market and sharing all my favorite things. I found unique new vendors and got to see all of the well loved established vendors. Let me tell you, the spring veggies were out this weekend! Here’s what I saw… red radishes, curly top carrots, fresh asparagus, rich leafy greens (every kind you can imagine), herbs, luscious peonies, multi colored pastel eggs, newly ripened tomatoes. In addition to the abundant lot of goods, the weather was a perfect 65 degrees. The sun was shining bright without a cloud in the sky.
As this was the second summer market of the year, so many people showed up to see what veggies they could find or simply enjoy a coffee and stroll the sidewalks. What I’ve noticed is the Old Capitol Farmer’s Market grows bigger with each year and I absolutely love to see the growth of the vendors and the crowd. It never ceases to amaze me how these farmers and vendors show up every Saturday morning, early- really early, and set up their products for people to graze over and hopefully take home. The amount of work that goes into creating and farming in addition to showing up each week to sell, gives me pause and appreciation for all these wonderful people and their work!
I believe I did these veggies justice with this Farmer’s Market Carrot Hummus. Its sweet, its salty, its spicy- and absolutely delicious. Fresh curly top carrots were purchased from Moon Girl Farm located in Pleasant Plains and the mild pink radishes were purchased from Heirloom Haus located in Pawnee.
Serves: 6
Time: 30 minutes
Ingredients for Farmer’s Market Carrot Hummus:
Large Full Sized Carrots
Garlic Cloves
Garbanzo Beans or Chickpeas
Tahini
Olive Oil
Lemon Juice
Salt, Black Pepper, Turmeric, Cumin
Toppings: roasted carrots in hot honey, pumpkin seeds, black garlic, carrot heads, lemon juice, hot honey, chili oil.
Have fun with the toppings make this your own!!
Instructions:
- Pre-heat oven to 400 degrees.
- Rough chop the carrots for roasting.
- In tin foil wrap the chopped carrots and garlic cloves with olive oil, salt, and pepper. Double wrap this with a second sheet of tin foil. If any oil drips out it WILL cause smoke in your oven. I learned this the hard way 🙂
- Put the wrapped carrots and garlic on a baking sheet and bake for 20 min.
- Once the carrots and garlic are done roasting add them to a blender with the remaining ingredients: chickpeas, tahini, lemon juice, olive oil, salt, pepper.
- Blend this mixture until its a smooth consistency. (This is your preference for texture).
- Top with hot honey, sliced carrots (roasted or raw), pepitas, chili oil, and the greens from the top of the carrots. These are all optional but I highly recommend topping with whatever you desire to really make this your own.
- Serve with crackers, carrots, radishes, pita bread, cucumber, sliced peppers. The options are endless!
Farmer’s Market Carrot Hummus
Ingredients
- 5 Large Carrots
- 2 Cloves Garlic
- 12 Ounces Garbanzo Beans or Chickpeas this is equal to one can.
- ¼ Cup Tahini
- 2 Tablespoons Olive Oil- for adding to the blended ingredients
- 1 Tablespoon Olive Oil- for roasting the carrots and garlic
- 1 Juiced Lemon
- 1 Tablespoon Salt
- 1 Tablespoon Black Pepper
- ½ Teaspoon Turmeric anti-inflammatory and adds color!
- ½ Teaspoon Cumin
- Toppings: roasted carrots in hot honey pumpkin seeds, black garlic, carrot heads, lemon juice, hot honey, chili oil.
- Have fun with the toppings make this your own!!
Instructions
- Pre-heat oven to 400 degrees.
- Rough chop the carrots for roasting.
- In tin foil wrap the chopped carrots and garlic cloves with olive oil, salt, and pepper. Double wrap this with a second sheet of tin foil. If any oil drips out it WILL cause smoke in your oven. I learned this the hard way 🙂
- Put the wrapped carrots and garlic on a baking sheet and bake for 20 min.
- Once the carrots and garlic are done roasting add them to a blender with the remaining ingredients: chickpeas, tahini, lemon juice, olive oil, salt, pepper.
- Blend this mixture until its a smooth consistency. (This is your preference for texture).
- Top with hot honey, sliced carrots (roasted or raw), pepitas, chili oil, and the greens from the top of the carrots. These are all optional but I highly recommend topping with whatever you desire to really make this your own.
- Serve with crackers, carrots, radishes, pita bread, cucumber, sliced peppers. The options are endless!
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Meet Emily
Hi I’m Emily! The foodie behind Making it Midwest 🙂
What you’re going to find on this mid-American food blog is well balanced recipes for any occasion but especially if that occasion is that you have no idea what to make for dinner! Check out my recipes and if you’re a fellow foodie, find me on Facebook, Instagram, and TikTok to chat all things food!
Thanks for being here 🙂
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