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I admit that I never really liked plain hummus unless it had a lot of garlic in it. I have other favorites, including lemon and dill, roasted red pepper with cumin, and this smoky roasted carrot hummus.

Here is a basic recipe for hummus if you have never made it yourself.

Ingredients:

1 garlic clove
1/4 cup tahini
1 tsp ground cumin
zest of one lemon
3 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
1 1/2 cup cooked chickpeas, drained and rinsed
fine sea salt

Directions:

1. In a food processor, pulse the garlic until it is finely minced.

2. Add the tahini, cumin, lemon zest and juice, and olive oil and puree to make a paste.

3. Add the chickpeas, pulse, and add up to 1/4 cup of water to thin it as needed until your desired consistency is reached.

4. You can store hummus in an airtight container in the fridge for up to 5 days.

Smoky Roasted Carrot Hummus

Ingredients:

3 large carrots
1 tsp coconut oil
Basic hummus (see above)
1/2 tsp smoked hot paprika
pinch of cayenne pepper
1 Tbsp freshly squeezed lemon juice
fine sea salt

Directions:

1. Preheat the oven to 200 C or 400 F. Scrub the carrots well and slice them in half lengthwise. Rub each carrot with a little of the coconut oil and place them on a rimmed baking sheet.

2. Roast the carrots until they are tender and blistered but not overcooked, 15 to 20 minutes.

3. Remove the carrots from the oven and place them in a food processor with the hummus, paprika, cayenne, and lemon juice. Puree until smooth. Season with salt. 

4. Enjoy with crackers, vegetables, in a sandwich... Whatever you like!
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This one bowl banana bread is a new household favorite. Feel free to throw in chocolate chips, sunflower seeds or other seeds as desired.

Ingredients:
1 1/2 cups / 12 oz / 340 g mashed, RIPE bananas (~3 bananas)
1/3 cup / 80 ml melted coconut oil (or melted butter)
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
1/4 cup / 60 ml full-fat coconut milk (or yogurt, or sour cream)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Directions:
1. Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

2. Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.

3. Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!
 
Serves 10.

This easily lends itself to banana muffins. Pour the batter into a prepared muffin pan and bake for 15-20 minutes. The muffins will be done when you can poke a muffin in the middle with a toothpick and the toothpick comes out clean.

A similar version originally appeared on 101cookbooks.com

This was delicious and very, very easy!  You can make ice cream with little effort and it's easy!  If you have a nut allergy, omit the almond butter.

Ingredients:
2 ripe bananas
1-2 tablespoons almond butter (or your preferred nut/seed butter)
1/4 teaspoon pure vanilla extract
pinch of fine sea salt

Directions:
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1. Peel the bananas and break them into small chunks.  Place them in a sealed plastic bag in the freezer for at least 8 hours.

2. Remove the bananas from the freezer and let them thaw slightly (5 to 10 minutes).  In a food processor, combine the bananas, almond butter, vanilla, and salt.  Puree until smooth and creamy.  Serve immediately!