Carrot Hummus With Veggie Sticks Recipes

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EASY CARROT HUMMUS



Easy Carrot Hummus image

This easy carrot hummus is bursting with flavor. It's quick and easy, plus the carrots give it a subtly sweet taste and beautiful orange color.

Provided by Kate Hackworthy | Veggie Desserts

Categories     Dips and Spreads

Time 10m

Number Of Ingredients 8

2 cups (300g) chopped carrots
1 can (15oz/400g) chickpeas ((reserve the water from the can))
2 tbsp olive oil
3 tbsp tahini
1 garlic clove (crushed)
2 tsp lemon juice
1 tsp ground cumin
salt and pepper

Steps:

  • Steam or boil the carrots until soft. You could roast them too.
  • Drain the chickpeas over a bowl to collect the chickpea water (aquafaba).
  • Add the carrots and chickpeas, plus 2 tbsp of the chickpea water, to a blender along with all the other ingredients.
  • Blend for a few minutes until thick and creamy. You may need to scrape the sides down occasionally.
  • Serve with vegetables or spread onto toasted sourdough.

Nutrition Facts : Calories 92 kcal, Carbohydrate 8 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CARROT HUMMUS WITH VEGGIE STICKS



Carrot Hummus with Veggie Sticks image

This flavorful carrot hummus is a great way to get kids to eat their carrots.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 1h30m

Yield 8

Number Of Ingredients 5

1 bag (16 oz) frozen sliced carrots, cooked
1 container (8 oz) plain hummus
1 teaspoon ground cumin
20 (8-inch) mini seedless cucumbers
Carrot sticks, celery sticks and bell pepper slices, as desired

Steps:

  • In food processor or blender, place cooked carrots. Cover; puree until smooth. Add hummus and cumin; process until well blended. Refrigerate 1 hour to blend flavors.
  • Serve as dip with carrot sticks, celery sticks and bell pepper slices.

Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 8 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 10 g, TransFat 0 g

HUMMUS AND CARROT STICKS RECIPE BY TASTY



Hummus And Carrot Sticks Recipe by Tasty image

Here's what you need: chickpeas, olive oil, lemon, garlic, ground cumin, kosher salt, medium carrots

Provided by Pierce Abernathy

Categories     Snacks

Time 30m

Yield 6 servings

Number Of Ingredients 7

15 oz chickpeas, 1 can, drained
¼ cup olive oil
½ lemon, juiced
1 small clove garlic
¼ teaspoon ground cumin
½ teaspoon kosher salt
6 medium carrots

Steps:

  • Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
  • Transfer to an airtight container and store in the fridge up to 7 days.
  • Peel and cut the carrots into spears.
  • Serve with ⅓ cup (80 g) hummus.
  • Enjoy!

Nutrition Facts : Calories 214 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 7 grams, Protein 6 grams, Sugar 5 grams

ROASTED CARROT HUMMUS



Roasted Carrot Hummus image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced
Serving suggestions: pita chips and assorted crudites, such as endive, baby bell peppers, radishes, blanched green beans and Persian cucumbers

Steps:

  • Preheat the oven to 400 degrees F.
  • On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
  • In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

TWISTED HUMMUS AND VEGGIE STICKS



Twisted Hummus and Veggie Sticks image

Provided by Jackie

Categories     Snack

Time 10m

Number Of Ingredients 5

1 medium bell pepper, green
1 medium bell pepper, red
1 cup hummus
2 stalk celery
4 medium carrot

Steps:

  • Dice peppers and mix in with the hummus (or pulse the ingredients in a food processor for a smoother texture).
  • Cut celery and carrots into sticks.
  • Serve veggies alongside hummus for dipping.

Nutrition Facts : Calories 146 kcal, Carbohydrate 18 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

ASIAN-INSPIRED CARROT HUMMUS



Asian-Inspired Carrot Hummus image

The roasted carrots bring sweetness and the ginger adds a little zing. This hummus has layers of warm, spicy flavors, it's economical, easy to make, and best of all, you know everything that's going into it. Serve with freshly cut veggies, pita chips, naan bread, tortilla chips, crackers, or crostini.

Provided by lutzflcat

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 45m

Yield 6

Number Of Ingredients 15

2 large carrots, peeled and cut into 1 1/2-inch pieces
3 cloves garlic, peeled
2 teaspoons sesame oil
kosher salt to taste
1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
¼ cup finely chopped roasted cashews
¼ cup seasoned rice vinegar (such as Nakano®)
3 tablespoons lime juice
2 tablespoons tahini
2 teaspoons freshly grated ginger
1 teaspoon Sriracha sauce, or to taste
½ teaspoon ground paprika
¼ teaspoon salt
1 drizzle sesame oil (optional)
1 tablespoon chopped cilantro

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
  • Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
  • Roast in the preheated oven until carrots are tender, stirring halfway through, about 25 minutes. Remove from the oven and allow carrots to cool to room temperature, 10 to 15 minutes..
  • Add the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt to a food processor; blend until well combined. Stream in the reserved bean liquid though the feed tube, one tablespoon at a time, until hummus is smooth and creamy and has reached desired consistency.
  • Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 17.2 g, Fat 7.6 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 333.8 mg, Sugar 1.6 g

HUMMUS WITH VEG STICKS



Hummus with veg sticks image

Kids won't eat garlic? Try this hummus recipe - it's ready in 15 minutes

Provided by Lesley Waters

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter

Time 10m

Yield Serves 4 as a snack

Number Of Ingredients 12

400g can rinsed and drained chickpeas
1 tbsp tahini paste
2 crushed garlic cloves
juice of 1 lemon
4 tbsp olive oil
1 tbsp just-boiled water
1 tsp Marmite
sticks of carrot , cucumber, pepper and sesame flatbreads to serve (see below)
200g self-raising flour
2 tbsp sesame seeds
a pinch of salt
a grind of black pepper

Steps:

  • Put the chickpeas, tahini and garlic cloves in a food processor and whizz until smooth. Add the lemon juice, olive oil, just-boiled water and Marmite. Whizz again until very smooth. Serve with sticks of carrot, cucumber and pepper and sesame flatbreads.
  • For the sesame flatbreads, heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
  • Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.

Nutrition Facts : Calories 190 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4.2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.36 milligram of sodium

CARROT HUMMUS



Carrot Hummus image

This is my favorite dip of all time created by my friend Mary. Play around with the proportions to taste, you really cannot mess it up. If you want a vegan version, use vegan mayonnaise.

Provided by barbara

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 6

Number Of Ingredients 8

1 cup cashews
4 cloves garlic, peeled
1 pound carrots, peeled and roughly chopped
1 large lemon, juiced
1 tablespoon tamari
1 bunch flat-leaf parsley, chopped
1 ½ tablespoons mayonnaise, or to taste
salt to taste

Steps:

  • Combine cashews and garlic in a food processor and pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise and process until smooth. Season with salt.

Nutrition Facts : Calories 199 calories, Carbohydrate 18.3 g, Cholesterol 1.3 mg, Fat 13.7 g, Fiber 4.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 392 mg, Sugar 4.9 g

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