Valeries Roasted Carrot Hummus Recipes

ROASTED CARROT HUMMUS

Roasted Carrot Hummus image

Provided by Valerie Bertinelli

Time 1h5m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

VALERIE'S ROASTED CARROT HUMMUS

Valerie's Roasted Carrot Hummus image

Delicious veggie hummus best served with crudites, assorted veggies and/or blanched green beans.Click here to watch how to make this recipe.

Provided by Valerie Bertinelli

Categories Healthy,Party Favourites,Roast,side,snack,vegetables

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 lb(s) carrots, peeled and cut into ½-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 tsp ground cumin
½ tsp kosher salt
¼ tsp ground black pepper
3 Tbsp tahini
1 Tbsp chopped fresh cilantro, plus 1 tsp for garnish
1 lemon, juiced
Serving suggestions: pita chips and assorted crudites, such as endive, baby ball peppers, radishes, blanched green beans and Persian cucumbers

Steps:

Preheat the oven to 400ºF.
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 RED PEPPER HUMMUS (VALERIE BERTINELLI) RECIPE - (4.6/5)

Roasted Red Pepper Hummus (Valerie Bertinelli) Recipe - (4.6/5) image

Provided by peridot728

Number Of Ingredients 8

Ingredients

Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup roasted red peppers (jarred in water or oil both work)
3 tablespoons tahini
1 clove garlic, chopped
3 to 4 tablespoons lemon juice
Kosher salt
1/4 cup olive oil
Pita chips, celery and carrot sticks and halved radishes, for serving

Steps:

In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes. Recipe courtesy of Valerie Bertinelli Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/roasted-red-pepper-hummus.html?oc=linkback

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