Vegan Garbanzo And Carrot Sauce
It’s true we eat with our eyes, and The Saucy Vegetarian‘s Garbanzo and Carrot Sauce (page 95) really isn’t the prettiest sauce I’ve seen. When I served it to the husband, I’m fairly certain he looked at me like, “Did you just serve me a giant blob of mustard over brown rice and broccoli?” While it may not be the saucy beauty queen of the book, this sauce is extremely tasty with the mild flavor of hummus mixed with the gentle sweetness of carrot. It’s thin enough to pour, and yet thick enough that it makes an awesome veggie dip, as well as a sauce. The little man, a huge fan of hummus, loved this sauce for dipping his broccoli, and I loved the creamy dish it created when mixed into brown rice. Since it takes no more than 5 minutes to prepare from start to finish, so with permission from Book Publishing Company, whip some up and give it a try for yourself!
Garbanzo & Carrot Sauce
- 1/2 cup cooked garbanzo beans, rinsed and drained
- 1/4 cup chopped raw or cooked carrots
- 2 tablespoons minced fresh parsley
- 2 tablespoons chopped onions
- 1 tablespoon tahini
- 1 tablespoon umeboshi plum vinegar
- 1/4 cup water, more or less as needed
Combine all the ingredients in a blender, using just enough water to achieve a thick but pourable consistency. Process until smooth and creamy.
Do you have any favorite ugly, yet delicious favorite meals and recipes? A link to a post with photos is totally encouraged.