You don’t usually hear the words vegan and barbecue in the same sentence. I love BBQ sauce. It reminds me of friends and family gathering in the warm sun while my father grills lunch. Since I switched to a plant based diet, it is just another dip for my french fries UNTIL NOW…
This BBQ bowl is bursting with flavor and color, leaving you reminiscing about summer as the weather continues to cool down. The recipe is easy to make, even easier if you make the hummus the night before.
*Side Note* I always make extra hummus. If I’m going to have to clean my food processor, I’m going to make it worth it. You may half the hummus recipe, if you would like.
I wanted to keep the recipe simple with minimal cooking time so I serve the carrots and hummus with raw ingredients. Roasted asparagus or broccoli would also be great additions, if you don’t mind being in the kitchen longer.
Please enjoy and don’t forget to tag me on Facebook or Instagram in your BBQ Bowl pictures!
- 2 medium lemons, zested
- 3 tbsp of lemon juice
- 2 cloves of garlic
- 1 1/2 tsp of peppercorn
- 1/2 tsp of onion powder
- 2 – 15 oz cans of cannellini beans, rinsed and drained
- 2 tbsp of tahini
- 3 tbsp of olive oil
- 2 dashes of salt, to taste
- 10 oz bag of shredded carrots
- 1/2 of a red onion, sliced thinly
- 1-2 tbsp of olive oil
- 1 dash each of salt and pepper
- 1 cup of your favorite BBQ sauce (I used Carolina style!)
- Quick pickled cucumbers
- Grape tomotoes
Serves 3 bowls with more hummus for later!
Preheat oven to 385 degrees. Line a sheet pan with aluminum foil and lightly grease. Toss carrots, red onion, and olive oil in a bowl then spread thinly on the sheet pan. Sprinkle with salt and pepper and place another another layer of foil on top of the carrots. Bake carrots for about 10 minutes with the top layer of foil on, remove foil, and continue to cook for another 10 minutes. The foil helps the carrots stay moist and not get crispy.
If you have not pre-made your hummus, do so at this time. Add the first 5 ingredients to your food processor and blend for about 20 seconds. You want to make sure the garlic and peppercorns mince before adding the the beans. Then add the remaining ingredients and blend for about 30 to 40 seconds until creamy. Set aside and store leftovers in an air tight container.
Once the carrots have been removed from the oven, carefully add them to a frying pan on medium high heat with a cup of your favorite BBQ sauce. Allow the sauce to simmer for about 10 minutes, stirring every few minutes. This will thicken the sauce and caramelize the carrots and onion. Remove from heat.
Serve the BBQ Carrots and Lemon Pepper Hummus immediately with arugula, avocado, tomatoes, and quick pickled cucumbers or whatever other combination you choose.