Hummus And Carrot Sticks Recipe By Tasty

CLASSIC HUMMUS RECIPE BY TASTY

Steps:

• Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
• While blending, slowly add in the olive oil and water until hummus is creamy and smooth.
• Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
• Enjoy!

HUMMUS AND CARROT STICKS RECIPE BY TASTY

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!

EASY CLASSIC HUMMUS RECIPE BY TASTY

Steps:

• Pour the rinsed chickpeas onto half the area of a kitchen towel. Fold the other half of the towel on top of the beans, and rub them so that the skins start to come off.
• Place all of the peeled beans in the bowl of a food processor, along with the salt, cumin, and garlic. Turn the processor on to break up the mixture.
• With the food processor running, pour in the lemon juice, olive oil, sesame oil, and water, and let the processor run until the mixture is smooth.
• Serve with your choice of dipping chips or veggies.
• Enjoy!

RAINBOW HUMMUS RECIPE BY TASTY

Steps:

• Make the roasted red pepper hummus: combine the chickpeas, roasted red peppers, tahini, olive oil, lemon juice, garlic, paprika, and salt in a food processor and pulse until smooth. Transfer to a small bowl and wash out the food processor.
• Make the sun-dried tomato hummus: combine the chickpeas, sun-dried tomatoes, tahini, olive oil, garlic, salt, and lemon juice in a food processor and pulse until smooth. Transfer to a small bowl and wash out the food processor.
• Make the turmeric garlic hummus: combine the chickpeas, tahini, olive oil, garlic, turmeric, lemon juice, and salt in a food processor and pulse until smooth. Transfer to a small bowl and wash out the food processor.
• Make the spinach and artichoke hummus: combine the chickpeas, spinach, artichoke hearts, tahini, olive oil, garlic, lemon juice, and salt in a food processor and process until smooth. Transfer to a small bowl and wash out the food processor.
• Make the purple sweet potato hummus: combine the chickpeas, purple sweet potatoes, tahini, olive oil, garlic, lemon juice, and salt in a food processor and process until smooth. Add 2-3 tablespoon of water, as needed, if the hummus seems too thick. Transfer to a small bowl and wash out the food processor.
• Make the beet hummus: combine the chickpeas, beets, tahini, olive oil, lemon juice, garlic, and salt in a food processor and process until smooth. Transfer to a small bowl.
• To assemble, spoon each hummus color in six strips in a medium to large baking or serving dish. Use a spatula or bench scraper to help separate the sections.
• Serve with carrots, crackers, and pita bread.
• Enjoy!

ROASTED RED PEPPER AND CARROT HUMMUS

Steps:

• Add baby carrots to food processor and pulse to mince well.
• Add remaining ingredients, except water.
• Process until all vegetables and beans are well blended and creamy. Process less time for a chunkier hummus.
• Add up to a 1/4 cup water, as needed, to create the desired consistency.
• NOTE: The carrots contain a lot of water. The hummus will not dry out as much as hummus usually does when stored. This will keep for about a week in the fridge. I haven't yet tried freezing this recipe.
• VARIATION: Add some dried dill weed, fresh thyme or basil, or another favorite herb. Cayenne pepper, jalapenos, chilis, or tabasco sauce can be added for a spicy version.
• Makes about 3 cups. Six 1/2 cup servings.

CARROT HUMMUS WITH VEGGIE STICKS

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.

HUMMUS WITH VEG STICKS

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.