What To Do With Roasted Carrots: Hummus and Lentil Bowl with Feta and Pistachios

A few months ago I went to Ann Arbor, Michigan and discovered Lafayette Avenue Ceramics in a cute store. I immediately bought one of their speckled plates and have been using it ever since.

The other color of Lafayette Avenue Ceramics beautiful pieces I loved was dark blue. Today I'd like to share two recipes/ideas I created in collaboration with Lafayette Avenue Ceramics featuring roasted carrots, feta, and pistachios. The colors pop on the two beautiful pieces I received for our collaboration. You'll be seeing these quite a bit on my instagram. 

Note: I roasted carrots at 425F with olive oil, salt, pepper and turmeric for about 25 minutes. The carrots for the hummus were diced; the carrots for the bowl were quartered in length.

Roasted Carrot Hummus With Feta & Pistachios

Ingredients

1/2 pound roasted carrots

1 cup chickpeas

3 tablespoons tahini

3-5 tablespoons water or liquid from the chickpeas

1/2 lemon, juiced

1 garlic clove, smashed

salt & pepper to taste

garnishes: crumbled feta, chopped pistachios, togarashi, chili oil

Directions

1. Puree all ingredients but garnishes in a food processor. Put into a shallow bowl. Top with garnishes.

Roasted Carrots & Lentil Bowl With Feta, Pistachios & Cilantro

Ingredients

labneh

cooked French lentils

roasted carrots

crumbled feta

chopped pistachios

cilantro

chili oil

Directions

Make a bowl ;)

Disclosure: this is not a sponsored post. This is a barter post :)