Best Carrot Hummus With Veggie Sticks Recipes

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

Time 10m

Number Of Ingredients 8

Ingredients

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

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

Ingredients

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

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

Ingredients

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

CARROT HUMMUS

Carrot Hummus image

Serve with pita chips, vegetable sticks or crackers. If too thick, stir in water, 1 tablespoon at a time until desired consistency is reached.

Provided by Mikekey *

Categories Dips

Time 1h15m

Number Of Ingredients 8

Ingredients

1 c chopped carrot (no need to peel)
1 can(s) (15 oz) garbanzo beans, rinsed and drained (chick peas)
1/4 c tahini, stirred well (not sesame oil)
2 Tbsp lemon juice
2 clove garlic, peeled and quartered
1 tsp ground cumin
1/2 tsp salt, or to taste
2 Tbsp fresh chopped parsley

Steps:

1. n a saucepan, cook carrots in boiling water for 6 to 8 minutes or until tender; drain.
2. In a food processor, combine cooked carrots, beans, tahini, lemon juice, garlic, cumin and salt. Cover and process until smooth, stopping to scrape down sides a couple of times. Transfer to a small bowl and stir in parsley.
3. Cover and chill for at least 1 hour.

ROASTED CARROT HUMMUS

Roasted Carrot Hummus image

Provided by Valerie Bertinelli

Categories appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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.