“I received free samples of Libby’s Fruits & Vegetables mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I can’t tell you who decides on food trends, but this contest, sponsored by Libby’s, is all about Google’s 2016 food trends. If you didn’t know about food trends, take a look around your grocery store. You will find foods with the same types of ingredients start to pop up all over the place. Remember quinoa and kale? I’m sure you do.
Food trends drive new products, but they also bring old products into the spotlight. Canned foods are making a comeback. Libby’s enlisted the help of registered dietitians to create quick and easy unique dishes using their canned vegetables.
This one was definitely a challenge. I really don’t eat too many canned vegetables, but I keep them in my pantry. I guess I’ve always been one to consider them my back up for veggies. I am looking at them in a different light after starting this challenge.
Take a look at Libby’s key message:
As a trusted leader in the canned produce industry, Libby’s® Fruits & Vegetables has been delivering high-quality, wholesome products to kitchens since its debut in 1868. Libby’s wide variety of shelf-stable, conveniently packed, nutritious and delicious fruit and vegetable products – from Whole Kernel Sweet Corn to Sliced Peaches to Green Beans – help busy families get fast, wholesome meals on the table without sacrificing flavor or nutrition.
I love this message. Fast and wholesome is what I strive to provide in my recipes. Canned fruits and vegetables are a convenient way to get nutrition into your diet. They are easy to jazz up and let’s be honest, kids love canned veggies. They are soft and don’t have the bitter bite of raw veggies. Getting fruit and veggie servings into the diet should be about eating them in the form you love, not what anyone dictates to you.
I used Libby’s sliced carrots to create this amazing dip. I decided to add another layer of flavor by roasting the carrots first before adding them to the food processor. I think the little extra effort is worth it. I also put turmeric in this. If you didn’t know, turmeric is popping up just about everywhere, so there is a good chance that you’ve already bought some and have it stashed away in your spice cabinet. Here is your chance to use it.
While the carrots are roasting, gather all of the remaining ingredients and and you have an easy, convenient appetizer at your fingertips.
Take a new look at canned fruits and veggies and get on trend!
- 1 – 14.5 oz can Libby’s sliced carrots, drained
- 1 teaspoon olive oil
- 1 – 15 oz can garbanzo beans
- 2 Tablespoons lemon juice
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 3 Tablespoon extra virgin olive oil
- 1-2 Tablespoons water
- Preheat oven to 425°F
- Drain carrots and pour onto baking sheet, toss with 1 teaspoon olive oil
- Roast for 10 minutes, remove from oven
- In a food processor, add carrots, garbanzo beans, lemon juice, turmeric, salt and garlic
- Pulse until all chunks are gone and drizzle in olive oil
- If consistency is not thin enough, drizzle in water, 1 Tablespoon at a time.
- Remove from food processor and serve immediately or store in the refrigerator for up to 3 days