CARROT HUMMUS RECIPES RECIPES

CARROT HUMMUS RECIPE | EATINGWELL

Carrot Hummus Recipe | EatingWell image

Carrots, rich in beta carotene, combine with fiber-filled garbanzo beans to make this a great dip recipe for snacks or a spread for sandwiches.

Provided by Diabetic Living Magazine

Categories Low-Carb Dip & Spread Recipes

Total Time 1 hours 15 minutes

Number Of Ingredients 8

Ingredients

1 cup chopped carrots
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
¼ cup tahini (sesame seed paste)
2 tablespoons lemon juice
2 cloves garlic, quartered
½ teaspoon ground cumin
¼ teaspoon salt
2 tablespoons snipped fresh parsley

Steps:

In a covered small saucepan, cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.
Cover with plastic wrap or foil and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency.

Nutrition Facts : Calories 58.5 calories, CarbohydrateContent 7.9 g, FatContent 2.3 g, FiberContent 1.6 g, ProteinContent 2.1 g, SaturatedFatContent 0.3 g, SodiumContent 116.6 mg, SugarContent 1.7 g

CARROT HUMMUS RECIPE | REAL SIMPLE

Carrot Hummus Recipe | Real Simple image

This vibrant beauty is as versatile and delectable as its popular chickpea-based cousin.

Provided by Ananda Eidelstein

Total Time 30 minutes

Yield 4 to 6

Number Of Ingredients 9

Ingredients

¼ cup olive oil, divided, plus more for drizzling
¼ teaspoon ground cumin
1 large clove garlic, crushed
1 pound carrots, trimmed, peeled, and cut into 1-in. pieces
1?½ teaspoons kosher salt, divided
? cup well-stirred tahini
¼ cup fresh lemon juice (from 2 lemons)
freshly ground black pepper
paprika, for serving

Steps:

Heat 1 tablespoon oil in a large, deep skillet with a tight-fitting lid over medium. Add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add garlic and cook, stirring often, until sizzling, about 30 seconds. Add carrots and 1 teaspoon salt; stir to coat in oil. Add ¼ cup water and cover with lid. Cook, shaking skillet occasionally, until carrots are tender, about 15 minutes. Let cool, uncovered, for 5 minutes.
Transfer carrot mixture to a food processor. Add tahini, lemon juice, several grinds of pepper, and remaining 3 tablespoons oil and ½ teaspoon salt. Process until smooth, about 1 minute. Transfer to a serving bowl. Swirl top with a spoon and drizzle with oil. Sprinkle with paprika.

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CARROT HUMMUS RECIPE - THE ROADHOUSE | FOOD & WINE

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In a food processor, combine the warm roasted carrots with the tahini, garlic, lemon juice, olive oil and water. Process until smooth. Season with salt. Garnish with paprika and chopped parsley. Serve with blue corn chips.

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CARROT HUMMUS RECIPE | BON APPÉTIT

Carrots: Will they hummus? This recipe proves they will, in the most resounding, confident way.
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Reviews 5

Do Ahead: Hummus can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

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CARROT HUMMUS RECIPE | SOUTHERN LIVING

Is it a party dip, or a health food? Can it be both? A traditional hummus is made from pureed chickpeas flavored with lemon juice, garlic, olive oil, and tahini, a sesame-seed paste. Served with pita bread, hummus is a popular party dip but also makes a satisfying, savory snack or light lunch, if served with a green salad or other Middle Eastern dips and spreads. Even if you're already a diehard hummus fan, we bet you've never tried this version, which includes carrots and red chiles. Carrots—especially when they are super fresh—add a pretty orange hue and subtle sweetness to this smooth and creamy hummus. And it's a smart (we won't call it sneaky!) way to include healthy carrots to your family's diet. Choose milder red chiles, such as New Mexico-style or guajillo dried chiles, for a dose of heat that won't overpower the other ingredients. Or, if your crowd doesn't like spicy foods, you can skip the chiles altogether. But don't skip the aromatic mix of herbs and spices such as mint, coriander, and cumin. This flavorful hummus is a memorable way to kick off an Easter dinner or brunch, or any occasion that calls for an extra special appetizer. Bring a container of this Carrot Hummus to a party with some pita chips and watch how quickly it disappears!
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Total Time 4 hours 30 minutes
Category Dips

Process carrot mixture, tahini, mint, lemon juice, coriander, and cumin in a food processor, stopping to scrape sides as necessary, until very smooth, about 2 minutes. Transfer to a bowl, and stir in salt and pepper. Cover and chill 4 hours or up to 2 days. Before serving, drizzle with olive oil and sprinkle with sesame seeds, if desired. Serve with flatbreads and crudités.

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CARROT HUMMUS RECIPE - THE ROADHOUSE | FOOD & WINE

In a food processor, combine the warm roasted carrots with the tahini, garlic, lemon juice, olive oil and water. Process until smooth. Season with salt. Garnish with paprika and chopped parsley. Serve with blue corn chips.

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CARROT HUMMUS RECIPE | SOUTHERN LIVING

Process carrot mixture, tahini, mint, lemon juice, coriander, and cumin in a food processor, stopping to scrape sides as necessary, until very smooth, about 2 minutes. Transfer to a bowl, and stir in salt and pepper. Cover and chill 4 hours or up to 2 days. Before serving, drizzle with olive oil and sprinkle with sesame seeds, if desired. Serve with flatbreads and crudités.

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ROASTED CARROT HUMMUS RECIPE - A CREATIVE SPIN ON ...

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Blend until smooth and season to taste.

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Calories 153 per serving

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Calories 222.2 calories per serving

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From rivercottage.net

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