We enjoy a transition period from working to relaxing at the end of each day. Even as retirees, we’ve kept up this habit which in French culture is called Cinq à Sept. Throughout COVID, when we were isolating, we got pretty darn good at mixology (spirit-based or mocktail) thanks to some YouTubers and books (shoutout to Anders Erickson , David Lebovitz and JM Hirsch). We also enjoy supplementing with something other than cheese and crackers.
There are several great veg-based hummus recipes found on the Internet; in fact, my first introduction to vegetable-based hummus came from a friend, Ann Marie, who is a creative and great cook (also a stellar teacher). This one, however, comes through Food Network via Valerie Bertinelli. Yup, that Valerie Bertinelli.
With a supply of carrots in our Clark Farm Winter Share, I put together this version of Carrot Hummus which, due to roasting carrots and garlic slowly, is sweet and flavorful.
Our advice: Don’t wait for a family holiday to pull out appetizers and drinks. Find your own Cinq à Sept traditions to slow down and transition into a more relaxed evening with family and friends.
Valerie Bertinelli’s Roasted Carrot Hummus
Ingredients
- carrots
- garlic
- olive oil
- salt & pepper
- tahini
- cilantro
- lemon
Four Nights A Week 
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