Marfigs' Munchies

Adventures in vegan eats and feats

Carrot hummus and eating out-of-doors


Well, yesterday I wrote about veganism being a positive, and it is, in itself. However, for many people, it carries connotations of judgement or ill-will, and even when the situation isn’t about veganism or what one ingests, through a contextual circumstance it happens to come up in conversation, and one inevitably has to roll out the red carpet of being understanding of others but at the same time not backing down on your own perceptions and beliefs. I guess it’s a good thing people have always seemed to find me strange or wacky, so that becoming vegan seemed to be one in just another long life of strange life choices. What I’ve found, however, is that being vegan in my “community” or country means a lot of planning. What will I eat? How will I go on a road-trip on the seat of my pants? Will there be roasting animals as the centrepiece around which a social event will take place?

Man-thing asked today if he could take me out for lunch on my birthday next week and my first reaction was something akin to despair. I used to love going out – it was such a treat and delight to scan a menu and choose something based on how I was feeling at that very moment (admittedly, “gluttonous” pretty much covered all my food-emotions). Now, however, it’s very difficult to go out on the spur of the moment. If I go to a sushi bar, have they used the same knife to cut my cucumber maki as they have to fillet the fish? If I order a vegetable stir fry, can I be sure it hasn’t been fried in butter? Often I can tell I’m frustrating my fellow diners by asking questions, and often I get grilled as to why I don’t simply just eat whatever is being served, or pick out the cheese. The eyes roll like a wave on the ocean, but if I did that every time I went out, or had a nibble of gelatine-laden jelly, then what would stop others from assuming I was flexible on everything? Never mind the fact that I don’t want to eat those things! Someone commented on a post I read earlier this week saying that going out with friends or family, even if it is problematic and lacking in tastiness, is not about the food but the company. I can agree to a point, but when I have to go home to eat some more afterwards, it feels rather silly and takes away from the shiny element.

Anyway! Today I want to share something yummy that can be part of a snack or a main meal, depending on how you dish. I always have fresh carrots in my fridge because they make the best post-dinner snack for when I have mindless munchies. I decided, however, that I could sacrifice a few to allow for a delicious spread for crackers, bread, or even inside a nori roll. It’s rather difficult to get sufficient protein by living randomly, so whilst I was baking my weekly stock of rosemary-flaked tofu last night, I decided to slice up some carrots and roast them as well. 😀 I had read this post on carrot and harissa hummus a while back, so that kernel of nom-ness was just waiting to flower.


roastedvegresI could have eaten all this just as is – so tasty! Orange, vibrant, with a lovely burnt crisp (seriously, that’s how I roll). Carrots have a wonderful natural sweetness to them, but I have so many dried figs in the house (bags and bags) that I thought to use up three or four in the hummus as well. twobowlsresRoasted carrot hummus (makes approx 1.5 cups)

  • 4 medium carrots, sliced into sticks (I left the skins on mine)
  • 4 black figs, dried
  • 1 can cannelini beans
  • 2 TBSP lemon juice
  • 2 TBSP vinegar of choice
  • 1 TBSP lite soy sauce
  • spices (paprika, cayenne, etc)
  • Rosemary & salt for roasting
  1. Preheat to 180C whilst you slice up your carrots. Arrange them on a baking sheet on non-stick paper and sprinkle on lots of rosemary and salt. I don’t oil my roasted veggies but you can if you like by tossing them in 1 TBSP olive oil.
  2. Roast the carrots for about 15 minutes, then flip and roast for another 10, until soft but crispy.
  3. soak the figs in some water or hot tea whilst the carrots are roasting.
  4. In a food processor, dash together all your ingredients, adding spices to taste.


You can also add some tahini, peanut butter or even nuts to this. I tried to keep mine low-fat since I like to mix this hummus with slices of avo. yum!

carrothummusreshummusandwichresAnd so this is my tea-time snack for today! I was in a bit of a rush so I didn’t add the avo or grilled eggplant slices as I’d planned, but just like this, on a thin slice of pumpkin seed rye bread and lettuce it’s perfect. 🙂hummusandprofileres hummusswirlres

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

4 thoughts on “Carrot hummus and eating out-of-doors

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