It is upon us - the official kickoff to summer 2023! While the days continue to get longer until June 21, this season always slides by way too fast. 

One of the many things I love about summer is the fresh-from-the-garden items that just make cooking that much more fun. If you don’t love to garden like I do, the farmers’ markets are equally great for spawning inspiration to make a new dish or to get creative with a new appetizer or side.  

Call me a kitchen nerd, but I take great pleasure in seeing how many ways a single recipe can be altered to make it familiar but still different at the same time. Take the classic Seven Layer Bean Dip for instance. If you were heading to a Memorial Day cookout sometime in the mid- 80s, you may have taken note of the Family Circle article where the layered dip was first featured and shared it as something “new” with your friends or loved ones. For several summers, I recall my mom breaking out the plastic poolside platter to put those special seven layers in concentric circles with Doritos perfectly placed around the outside. Because we NEVER had junk food in the house, I am not sure what I liked more – the dip or the Doritos? 

Like big bangs and Aqua Net, giving the layered favorite a new look should be top priority this holiday weekend, but we can let the layered bean dip idea serve as inspiration! The 21^st century will certainly be noted for how hummus, a now multi-billion dollar industry projecting continue growth through the end of this decade, edged out the Tex-Mex favorite in a big way. 

So, here is my updated weekend treat – all seven layers with a completely different take with roasted carrot hummus, chopped green onions, crumbled goat cheese, crispy bacon crumbles, small diced pickled beets, finely chopped Napa cabbage, and sprigs of chervil for garnish.

Roasted carrot hummus

• 1 lb carrots peeled & cut into approximately 1” cubes; bagged baby carrots work too
• 1 tablespoon olive oil
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Pre-heat your oven to 400 degrees. Toss the above ingredients together in a bowl so that carrots are coated evenly. Place them on a cookie sheet sprayed with non-stick spray. Roast the carrots until dark brown and set aside to cool. 
    
2. In a food processor or blender, puree the ingredients below until smooth.

• 1, 15.5oz can chickpeas, rinsed (reserve liquid)
• 2 tablespoons tahini
• 2 cloves garlic
• Juice of 2-3 lemons
• 3 tablespoons Sriracha sauce, or more for spice
• Roasted carrots from above
• Salt and pepper to taste

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.