Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (5)
Hi,
As a person new to vegan cooking, is “roasted” a euphemism, or just implied?
I don’t want to mess up good ingredients.
Your vlog FOK has been helping to educate me.
Sincerely, mjsr
The name of recipe and description makes it sound like the carrots are oven roasted but the recipe doesn’t say that. Am I missing a step?
I was wondering the same thing.
This is a very tasty dip but doesn’t taste like hummus.
This was a delicious hummus recipe! The cilantro really adds to the flavor of the recipe. I used this as the hummus for the Mediterranean Style Pita Pizzas with Quick-Pickled Onions. Very tasty! I would recommend using a food processor to blend as my blender was struggling to effective mix everything together.