Carrot Hummus Filled Cucumber Canoes Recipes

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CARROT HUMMUS FILLED CUCUMBER CANOES



Carrot Hummus Filled Cucumber Canoes image

These fun canoes would be a great weekend activity at the lake!

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 1h30m

Yield 18

Number Of Ingredients 7

1 bag (16 oz) frozen sliced carrots, cooked
1 container (8 oz) plain hummus
1 teaspoon ground cumin
18 (6-inch) mini seedless cucumbers
2 large red bell peppers
1 cup sliced fresh carrots
Shredded lettuce

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.
  • Cut V-shape out of top of each mini cucumber; scoop out center. Spoon about 3 tablespoons carrot hummus into each canoe. Cut oars out of bell peppers. Place 2 carrot slices and 2 bell pepper oars onto hummus. Serve canoe on shredded lettuce.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Canoe, Sodium 70 mg, Sugar 5 g, TransFat 0 g

ROASTED CARROT HUMMUS



Roasted Carrot Hummus image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

8 ounces carrots, peeled and cut into 1-inch pieces
3 cloves garlic, peeled and left whole
2 tablespoons plus 1/2 cup extra-virgin olive oil
Kosher salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Root vegetable chips, for dipping

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.

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