Carrothummus Recipes
EASY CARROT HUMMUS
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
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
ROASTED CARROT HUMMUS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
CARROT HUMMUS
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
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
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.
More about "carrothummus recipes"
CARROT HUMMUS RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 15 minsCategory Low-Carb Dip & Spread RecipesCalories 59 per serving
- In a covered small saucepan, cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.
- Cover with plastic wrap or foil and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency.
HEALTHY ROASTED CARROT HUMMUS (NO BEANS) | POWER HUNGRY
From powerhungry.com
Reviews 12Category AppetizerCuisine AmericanTotal Time 45 mins
- Preheat the oven to 450°F. In a roasting pan or on a large rimmed baking sheet, combine the carrots and garlic with the oil, 1-1/2 tsp cumin, and salt. Roast the carrots, stirring occasionally, until tender and browned, about 25 to 30 minutes. Cool, then squeeze garlic out of their skins.
- In a high-speed blender or food processor, pulse the carrots and garlic until chopped. Add the tahini, lemon juice, and lemon zest; pulse until blended. Add the milk, smoked paprika, and remaining cumin; pulse until smooth, adding more milk if necessary.
- Transfer hummus to bowl. Drizzle with additional olive oil and sprinkle with a bit of smoked paprika.
CARROT HUMMUS RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Estimated Reading Time 2 minsServings 6
- Toast caraway and coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then grind finely in spice mill or with mortar and pestle.
- Heat 2 Tbsp. oil in a medium saucepan over medium. Add carrots, season with salt and pepper, and cook, stirring occasionally, until carrots are tender, 6–8 minutes. Add chickpeas and one-third of the spice mixture; cook, stirring occasionally, until carrots are completely tender, about 5 minutes. Let cool slightly.
- Transfer carrot mixture to a blender and add garlic, carrot juice, peanut butter, lemon juice, and 4 Tbsp. oil; blend until smooth. Season with salt and pepper.
- Toast peanuts in a small skillet over medium heat, tossing occasionally, until lightly browned, about 2 minutes. Add honey and half of the remaining spice mixture; cook, stirring, until honey is caramelized and darker in color and pan is mostly dry, 5–8 minutes. Transfer peanut mixture to a parchment-lined rimmed baking sheet, spread in a single layer, and let cool. Coarsely chop.
ROASTED CARROT HUMMUS RECIPE | DR. B.J. HARDICK
From drhardick.com
Author Trevor RossEstimated Reading Time 2 mins
RECIPE - CARROT HUMMUS
From lcbo.com
CARROT HUMMUS | RIVER COTTAGE
From rivercottage.net
CARROT HUMMUS RECIPE | REAL SIMPLE
From realsimple.com
5/5 (1)Author Susan HambyServings 4-6Total Time 30 mins
- Heat 1 tablespoon oil in a large, deep skillet with a tight-fitting lid over medium. Add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add garlic and cook, stirring often, until sizzling, about 30 seconds. Add carrots and 1 teaspoon salt; stir to coat in oil. Add ¼ cup water and cover with lid. Cook, shaking skillet occasionally, until carrots are tender, about 15 minutes. Let cool, uncovered, for 5 minutes.
- Transfer carrot mixture to a food processor. Add tahini, lemon juice, several grinds of pepper, and remaining 3 tablespoons oil and ½ teaspoon salt. Process until smooth, about 1 minute. Transfer to a serving bowl. Swirl top with a spoon and drizzle with oil. Sprinkle with paprika.
QUICK CARROT HUMMUS - THE CLEVER MEAL
From theclevermeal.com
Cuisine Middle Eastern, VeganCategory Appetizer, DipsServings 6Total Time 10 mins
- If you don't have leftover roasted carrots, preheat the oven to 390°F/200°C and line a baking pan with parchment paper.
ROASTED CARROT HUMMUS | A CREAMY, SWEET DIP AND SPREAD
From thefullhelping.com
4/5 (18)Category Appetizer, Dip, SpreadCuisine Gluten Free, Soy Free, Tree Nut FreeTotal Time 50 mins
- Preheat the oven to 400F. Toss the carrots with the olive oil, salt, and pepper. Place them on a baking sheet and roast for 30-35 minutes, or until tender and browning along the edges.
- Place the chickpeas in a food processor or high-speed blender along with the carrots, olive oil, salt and pepper, tahini, cumin, paprika, garlic, and lemon juice. Pulse a few times to break it all down. With the motor running, drizzle in 1/3-1/2 cup water. Continue blending, stopping every now and then to scrape the sides of the processor down before proceeding. If the mixture is overly thick, you can continue to drizzle in water by the tablespoon until it has a perfectly spreadable, but not runny, texture.
- When the hummus is perfectly smooth, transfer it to a serving dish. Serve with crackers, on toast, in a sandwich, with crudites, or however you like!
CARROT HUMMUS RECIPE - NAMELY MARLY
From namelymarly.com
4.5/5 (4)Total Time 15 minsCategory SnackCalories 83 per serving
- Place all ingredients except for the water and olive oil in a food processor (or blender) and pulse until combined.
- Remove the lid and stir ingredients to push down anything that has made it's way to the top. Add water 1 tablespoon at a time until you get the desired consistency.
CARROT HUMMUS RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 3Total Time 4 hrs 30 minsCategory Dips
- Bring carrots, stock, chiles, and garlic to a boil in a small saucepan over medium-high. Cover and reduce heat to medium-low; simmer until carrots are very tender, 15 to 20 minutes. Drain.
- Process carrot mixture, tahini, mint, lemon juice, coriander, and cumin in a food processor, stopping to scrape sides as necessary, until very smooth, about 2 minutes. Transfer to a bowl, and stir in salt and pepper. Cover and chill 4 hours or up to 2 days. Before serving, drizzle with olive oil and sprinkle with sesame seeds, if desired. Serve with flatbreads and crudités.
THE EASIEST CARROT HUMMUS RECIPE - SNEAKY VEG
From sneakyveg.com
Reviews 4Servings 4Cuisine InternationalCategory Side Dish
- Allow to cool then blend with the chickpeas, lemon juice, garlic, tahini and olive oil until smooth.
- Add one tablespoon of water and blend again. Add the other tablespoon gradually until you have the desired consistency.
EASY CARROT HUMMUS RECIPE (FOR LUNCH OR SNACKS)
From yummytoddlerfood.com
Reviews 5Category DipCuisine Middle EasternTotal Time 10 mins
- Add the carrot to a bowl. Bring a pot or kettle of water to a boil, pour over carrot, and let sit for about 5 minutes to soften. Drain well, reserving about 1/3 cup of the liquid.
- Add all ingredients except the water to the bowl of a food processor. Process, adding a little reserved water a time to help create a smooth consistency. You may need to stop and scrape down the sides of the bowl once or twice.
SWEET AND SPICY SRIRACHA AND CARROT HUMMUS
From bowlofdelicious.com
Estimated Reading Time 5 mins
- Gradually add a tablespoon of water at a time until hummus reaches desired consistency (keep in mind that when refrigerated, the hummus will thicken a bit more).
HOW TO MAKE CARROT HUMMUS (IT'S SO EASY!) ---CLEAN CUISINE
From cleancuisine.com
Cuisine Clean EatingEstimated Reading Time 3 minsCategory AppetizerTotal Time 15 mins
CARROT HUMMUS WITH CUMIN AND ALMONDS RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 99 per servingServings 8
RECIPE: MOROCCAN-SPICED CARROT HUMMUS | KITCHN
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Estimated Reading Time 2 mins
CARROT HUMMUS RECIPE - THE ROADHOUSE | FOOD & WINE
From foodandwine.com
Servings 1.75Total Time 1 hrCategory Vegetables
CARROT HUMMUS - THE WHOLE CARROT
From thewholecarrot.com
Estimated Reading Time 1 min
CARROT HUMMUS RECIPE - AMBER'S NATURAL NUTRITION
From ambersnaturalnutrition.com
Estimated Reading Time 2 mins
CURRIED CARROT HUMMUS - CHEF MICHAEL SMITH
From chefmichaelsmith.com
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SANDWHICH WITH CARROT AND HUMMUS - YOUTUBE
HEALTHY HUMMUS RECIPES | EATINGWELL
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