ROASTED CARROT HUMMUS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature.
- Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
- Serve with root vegetable chips for dipping.
ROASTED CHICKPEA AND CARROT HUMMUS
This delicious and healthy Roasted Chickpea and Carrot Hummus is great to mindlessly munch on with assorted fresh veggies. This is a no guilt treat.
Provided by Renee Goerger
Categories Appetizer Dip appetizer spread
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425-degrees Fahrenheit.
- In a large bowl, combine the drained chickpeas, chopped carrots, olive oil, coriander, smoked cumin and garlic powder. Toss evenly with 2 tablespoons olive oil.
- Roast in the preheated oven for 20 minutes.
- Stir well and return to the oven to roast an additional 10 minutes.
- Remove from oven and cool completely.
- Add the artichokes and cooled chickpeas to a high powered food blender or food processor.
- Add the water, lemon juice, tahini, salt and pepper. Blend or process until smooth.
- Add additional salt and pepper to taste, if desired.
- Chill (if desired) and drizzle olive oil over top before serving.
- Serve with assorted fresh vegetables and/or pita chips.
Nutrition Facts : ServingSize 1 cup, Calories 317 kcal, Carbohydrate 18 g, Protein 6 g, Fat 27 g, SaturatedFat 4 g, Sodium 1266 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 22 g
ROASTED CARROT AND CHICKPEA HUMMUS
Sweet roasted carrots are a beautiful addition to classic hummus; they also give the dip a brilliant Halloween-orange glow. Make the dip ahead and refrigerate with sliced vegetables for whenever the trick-or-treating winds down and your guests crave a savory snack. The liquid from a can of chickpeas packs a ton of flavor and protein; reserve it after draining and use to smooth the dip to just the right consistency.
Provided by Adam Hickman
Time 40m
Yield Serves 8 (serving size: about 3 tablespoons)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Drain chickpeas in a colander over a bowl; reserve chickpea liquid. Combine drained chickpeas, 1 tablespoon oil, and carrots on a rimmed baking sheet; toss to coat. Bake at 400°F for 30 minutes or until carrots are tender and chickpeas begin to crisp.
- Place carrot mixture in a food processor with 1/3 cup reserved chickpea liquid, remaining 1 tablespoon oil, juice, and remaining ingredients; process until smooth, adding up to 1/4 cup chickpea liquid or water as needed to reach desired consistency.
Nutrition Facts : Calories 153, Carbohydrate 17 g, Fat 8 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 174 mg, Sugar 3 g, UnsaturatedFat 6 g
ROASTED CARROT HUMMUS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
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.
ROASTED HUMMUS
Here I've taken a recipe for roasted chickpeas, cooled the mixture, added tahini, etc. and finally pureed the mixture. Very important to reserve all the cooking liquid. I think I got the roasted chickpea recipe from the Sugar Solution book...??
Provided by COOKGIRl
Categories Beans
Time 40m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a bowl toss the chickpeas, garlic, oil and spices.
- Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
- Once roasted, set beans aside to cool.
- In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
- Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
- When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
- Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.
Nutrition Facts : Calories 448.3, Fat 16.5, SaturatedFat 2.2, Sodium 733.7, Carbohydrate 63, Fiber 12.8, Sugar 0.7, Protein 15.8
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