Carrot Hummus With Veggie Sticks Recipes

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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.

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.

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

CARROT HUMMUS WITH VEGGIE STICKS



Carrot Hummus with Veggie Sticks image

This flavorful carrot hummus is a great way to get kids to eat their carrots.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 1h30m

Yield 8

Number Of Ingredients 5

1 bag (16 oz) frozen sliced carrots, cooked
1 container (8 oz) plain hummus
1 teaspoon ground cumin
20 (8-inch) mini seedless cucumbers
Carrot sticks, celery sticks and bell pepper slices, as desired

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.
  • Serve as dip with carrot sticks, celery sticks and bell pepper slices.

Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 8 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 10 g, TransFat 0 g

HUMMUS WITH VEG STICKS



Hummus with veg sticks image

Kids won't eat garlic? Try this hummus recipe - it's ready in 15 minutes

Provided by Lesley Waters

Categories     Buffet, Canapes, Lunch, Side dish, Snack, Starter

Time 10m

Yield Serves 4 as a snack

Number Of Ingredients 12

400g can rinsed and drained chickpeas
1 tbsp tahini paste
2 crushed garlic cloves
juice of 1 lemon
4 tbsp olive oil
1 tbsp just-boiled water
1 tsp Marmite
sticks of carrot , cucumber, pepper and sesame flatbreads to serve (see below)
200g self-raising flour
2 tbsp sesame seeds
a pinch of salt
a grind of black pepper

Steps:

  • Put the chickpeas, tahini and garlic cloves in a food processor and whizz until smooth. Add the lemon juice, olive oil, just-boiled water and Marmite. Whizz again until very smooth. Serve with sticks of carrot, cucumber and pepper and sesame flatbreads.
  • For the sesame flatbreads, heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
  • Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.

Nutrition Facts : Calories 190 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4.2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.36 milligram of sodium

EASY CARROT HUMMUS



Easy Carrot Hummus image

This easy carrot hummus is bursting with flavor. It's quick and easy, plus the carrots give it a subtly sweet taste and beautiful orange color.

Provided by Kate Hackworthy | Veggie Desserts

Categories     Dips and Spreads

Time 10m

Number Of Ingredients 8

2 cups (300g) chopped carrots
1 can (15oz/400g) chickpeas ((reserve the water from the can))
2 tbsp olive oil
3 tbsp tahini
1 garlic clove (crushed)
2 tsp lemon juice
1 tsp ground cumin
salt and pepper

Steps:

  • Steam or boil the carrots until soft. You could roast them too.
  • Drain the chickpeas over a bowl to collect the chickpea water (aquafaba).
  • Add the carrots and chickpeas, plus 2 tbsp of the chickpea water, to a blender along with all the other ingredients.
  • Blend for a few minutes until thick and creamy. You may need to scrape the sides down occasionally.
  • Serve with vegetables or spread onto toasted sourdough.

Nutrition Facts : Calories 92 kcal, Carbohydrate 8 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

WHAT TO EAT WITH HUMMUS (22+ IDEAS!)



What to Eat With Hummus (22+ Ideas!) image

Wondering what to eat with hummus? Apart from sandwiches and wraps, you need to make delicious vegan bowls with this versatile and healthy dip. The recipe below is a customizable, flavorful and gluten-free lunch or dinner idea that's great for meal prep. Add your favorite hummus to the roasted veg and fresh greens!

Provided by Alena

Categories     Ingredient

Time 30m

Number Of Ingredients 11

3 sweet potatoes, peeled and cut into cubes
1.5 cups chickpeas, cooked & drained (240 g)
2 tsp cumin
2 zucchini, thinly cut lengthwise
1 cup fresh spinach (1 oz / 30 g)
2 tomatoes, diced
½ cup fresh parsley, chopped (1 oz / 30 g)
3 green onions, diced
2 tbsp freshly squeezed lemon juice
¼ tsp salt
½ cup hummus (120 g)

Steps:

  • Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
  • Put the cubed sweet potatoes and cooked chickpeas on one baking sheet. Add cumin and some salt, then toss to combine. Arrange everything into a single layer.
  • Place the sliced zucchini on the other baking sheet, arranged into a single layer.
  • Put both sheets into the oven for 10 minutes, then flip the zucchini and slightly toss the chickpeas and sweet potatoes. Bake for another 10 minutes, then remove from the oven.
  • In the meantime, wash your fresh produce and divide everything equally between two serving bowls. Sprinkle with some salt and lemon juice, mix, then let it sit to allow the flavors to soak in until your baked components are done.
  • Time to assemble! Top your veggies in the two bowls with the roasted sweet potato cubes and chickpeas and roll the zucchini into ribbons if you like - this way, they will be easier to grab with a fork and make your bowl look prettier!
  • Add a dollop of your favorite hummus and enjoy your easy vegan bowl.

Nutrition Facts : Calories 538 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 24 grams fiber, Protein 24 grams protein, SaturatedFat 2 grams saturated fat, ServingSize ½ recipe, Sodium 635 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

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