Silky Carrot Hummus Recipes

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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.

ROASTED CARROT HUMMUS



Roasted Carrot Hummus image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 pound chopped carrots, 2 unpeeled garlic cloves, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper on a rimmed baking sheet. Roast at 400 degrees F, stirring once, until the carrots are tender and lightly caramelized, 20 to 25 minutes. Let cool slightly; peel the garlic. Combine the carrots, garlic, 3 tablespoons tahini, 1 tablespoon chopped cilantro, the juice of 1 lemon and 5 tablespoons water in a food processor and puree. With the motor running, slowly add 2 to 3 tablespoons olive oil; season with salt and pepper. Transfer to a bowl and top with olive oil and chopped cilantro.

SPICY CARROT HUMMUS



Spicy Carrot Hummus image

Deliciously seasoned Honey Dijon Carrots give your typical hummus a fresh new kick.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 1h15m

Yield 24

Number Of Ingredients 6

1 bag (11.8 oz) frozen honey Dijon carrots
1 container (10 oz) classic refrigerated hummus
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
Chopped fresh parsley
Pita chips or raw vegetables, if desired

Steps:

  • Cook carrots as directed on bag; cool 10 minutes.
  • In food processor or blender, place carrots. Cover; process, stopping occasionally to scrape sides if necessary, until uniform consistency. Add hummus, cumin and pepper flakes; process until well blended. Spoon hummus into serving dish. Cover; refrigerate 1 hour to blend flavors.
  • Sprinkle with parsley. Serve with pita chips or vegetables.

Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 1 g, TransFat 0 g

CARROT HUMMUS



Carrot Hummus image

This was served at a dinner party I attended and the host was happy to give me the recipe. He said it was from the Sonoma Diet book. The hummus has a wonderful carrot flavor and the color is beautiful. Chill time is cook time;)

Provided by Antifreesz

Categories     Beans

Time 1h15m

Yield 2 CUPS

Number Of Ingredients 8

1 cup carrot, chopped
1 (15 ounce) can chickpeas, rinsed and drained
1/4 cup tahini
2 tablespoons lemon juice
2 garlic cloves, rough chop
1/2 teaspoon cumin
1/4 teaspoon kosher salt
2 tablespoons parsley, fresh flat leaf Chopped

Steps:

  • In a covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or tender, drain.
  • In processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt.
  • Cover and process until smooth.
  • Transfer to a small serving bowl.
  • Stir in 1 tablespoon parsley.
  • Sprinkle top with remaining parsley.
  • Cover and chill for 1 hour to 3 days.
  • If necessay, stir in water, 1 tablespoon at a time, to make a dipping consistency.

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

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 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

SILKY CARROT HUMMUS



Silky Carrot Hummus image

This yummy and healthy dip/spread recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart. It makes for a very soft, silky hummus that has a slightly sweet flavour from the carrots.

Provided by Lalaloula

Categories     Spreads

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

1 large carrot, chopped
1 pinch salt
1 (175 g) can chickpeas, drained (can soak and cook your own equivalent, too)
1/2 tablespoon tahini (I used white tahini)
1/2 tablespoon apple cider vinegar (or use lemon juice)
1/8 teaspoon ground cardamom
1/4 teaspoon garlic powder

Steps:

  • Cook carrot with the pinch of salt in boiling water until very tender (about 8 minutes). Drain and combine with the other ingredients in a large bowl.
  • Blend until smooth. I used a hand-held blender for this and left a few chunks of carrot intact for texture.
  • Serve with dippers of your choice.

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