Spicy Carrot Hummus

T and I are on a serious budget now for restaurants and groceries every month.  We've been taking a Dave Ramsey course which has forced us to look at our budget, and see where we can cut out spending.  For the month of October we attempted to cut our food budget in half.  Yes, you read that right, half.  It was extremely challenging, but we only have one more day of this month and I still have $1.03 in my wallet.  I think we're gonna make it.

Being on such a tight budget has made me see the things that we have in our refrigerator a little differently.  Rather than going out and buying something new, I find myself making use of every single thing we've got in there.  Last week we had a full bag of pita chips, and I found myself craving hummus.  I looked in the fridge, no hummus.  Looked in the pantry, no chick peas. So it was time to get creative. 

I remembered back to the previous week when I tried a carrot hummus, and I did my best to replicate the recipe. I really liked how it turned out, and T even enjoyed it, too!  I use the word "hummus" very loosely with this recipe, because it is missing the two key ingredients in a traditional hummus: chick peas and tahini.  It does include garlic, lemon juice and olive oil like a typical hummus would, but that's when the similarities stop.  Regardless, its great with pita chips.

 Spicy Carrot Hummus

6 large carrots, peeled and cut into 1 inch pieces

1 small clove garlic

1 Tbsp lemon Juice

2 Tbsp extra virgin olive oil

1/4 tsp. salt

1/4 tsp. pepper

1/8 tsp nutmeg

1/8 tsp cayenne 

1 tbsp capers

Boil or roast carrots until tender. In a food processor, combine carrots through cayenne and pulse until smooth.  Top with capers.  Serve with pita chips.