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.
CARROT HUMMUS
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
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.
LOW FAT CARROT HUMMUS
Make and share this Low Fat Carrot Hummus recipe from Food.com.
Provided by Nocarbmama
Categories Beans
Time 23m
Yield 2 .25, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a covered small saucepan, cook the carrots in a small amount of boiling water for 6-8 minutes or until tender; drain.
- In a food processor, combine cooked carrots, garbanzo beans, lemon juice, garlic, cumin and kosher salt. Cover and process until smooth.
- Transfer to a small serving bowl. Stir in one tablespoon of parsley. Sprinkle top with remaining parsley. Cover and refridgerate 3 hours to 3 days.
Nutrition Facts : Calories 153, Fat 1.4, SaturatedFat 0.1, Sodium 507.3, Carbohydrate 29.9, Fiber 6, Sugar 1.7, Protein 6.1
CARROT HUMMUS
Turn those surplus carrots into a delicious spread using our Carrot Hummus recipe. Versatile and simple, Carrot Hummus is an easy to make recipe that can be used a number of different ways. Sure you can enjoy it on fresh veggies or crackers, but what else is out there? Let your imagination go wild.
Provided by My Food and Family
Categories Spring 2019
Time 15m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Process carrots and nuts in food processor until finely ground.
- Add remaining ingredients; process until smooth and well blended.
Nutrition Facts : Calories 35, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.7881 g, Sugar 0 g, Protein 1 g
CARROT & CUMIN HUMMUS WITH SWIRLED HARISSA
A spicy rose harissa swirl makes this hummus a little bit special. It's vegan, gluten free and totally irresistible
Provided by Good Food team
Categories Snack
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.
- Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.
Nutrition Facts : Calories 239 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
SILKY CARROT HUMMUS
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
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.
MOROCCAN-SPICED ROASTED CARROT HUMMUS
This yummy recipe is from www.Kitchn.com. Warm fall spices and sweet, creamy roasted carrots. I consider 1/4 cup to be a serving.
Provided by Chef George S
Categories Low Cholesterol
Time 30m
Yield 3 1/2 cups, 14 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes.
- In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.
Nutrition Facts : Calories 105, Fat 6.3, SaturatedFat 0.9, Sodium 186.2, Carbohydrate 10.6, Fiber 2.5, Sugar 1.6, Protein 2.4
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CREAMY AND SUPER SWEET ROASTED CARROT HUMMUS RECIPE
From diys.com
Servings 1Total Time 1 hr 40 minsEstimated Reading Time 5 minsCalories 2181 per serving
- Drain your soaked garbanzo beans and add them to a large pot. Cover with water and simmer until tender, about 1 1/2 hours.
- While the beans are cooking, preheat the oven to 450 degrees. Spread the carrots out on a sheet tray. Drizzle with the olive oil and sprinkle with the spices. Toss to coat the carrots evenly.
- Bake the carrots until very tender and easily poked with a fork, about 20 minutes. This will vary depending on the size of your carrots. Cut the carrots into 1 inch lengths.
- While the carrots are cooking, cut the tortillas into wedges. Spray one side with coconut oil, then sprinkle on the spices. Turn over and repeat.
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