Best Carrot Hummus Recipes

ROASTED CARROT HUMMUS

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.

ROASTED CARROT HUMMUS

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.

MOROCCAN CARROT HUMMUS DIP

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts on one side of a baking sheet and the cumin seeds on the other side, not mixing the two together. Toast the nuts and spices until fragrant and browning in spots, 6 to 7 minutes. Remove the baking sheet from the oven and let cool.
• Cut the tops off the carrots and reserve. Peel the carrots and chop them into 1-inch pieces.
• Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over high heat. Put the carrots in the steamer basket and cook, covered, until the largest pieces are tender when pierced with a knife, 10 to 12 minutes.
• Puree the carrots and chickpeas with a food processor until blended. Add the orange juice, tahini, reserved cumin seeds and 2 teaspoons salt and continue to process until the mixture is smooth and light and very well blended, about 5 minutes, scraping down the bowl as necessary. Transfer the carrot hummus to a medium bowl and reserve.
• Pick 1/2 cup packed leaves off of the stems of the carrot tops and reserve. Discard the stems. Pulse the garlic and all but 1 teaspoon of the pine nuts in a food processor until coarsely ground. Add the carrot top leaves, mint, 1/4 teaspoon salt and all but 1/4 teaspoon of the orange zest and pulse until finely chopped. With the processor on, slowly drizzle in the oil and process until blended well.
• Spread half of the carrot hummus in the bottom of a medium glass serving bowl. Spread 1/2 cup Greek yogurt on top. Spread the remaining carrot hummus over that. Spread the pesto into a wide circle in the center and drop a dollop of the remaining 1/4 cup yogurt in the center of the pesto. Sprinkle with the remaining teaspoon pine nuts and 1/4 teaspoon orange zest. Serve with toasted pita triangles.

HUMMUS AND CARROT STICKS RECIPE BY TASTY

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!

CARROT HUMMUS

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.

ASIAN-INSPIRED CARROT HUMMUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
• Roast in the preheated oven until carrots are tender, stirring halfway through, about 25 minutes. Remove from the oven and allow carrots to cool to room temperature, 10 to 15 minutes..
• Add the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt to a food processor; blend until well combined. Stream in the reserved bean liquid though the feed tube, one tablespoon at a time, until hummus is smooth and creamy and has reached desired consistency.
• Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.

CARROT & CUMIN HUMMUS WITH SWIRLED HARISSA

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.

GRILLED HARISSA CARROT HUMMUS

Steps:

• Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Toss carrots, 3 tablespoons harissa, half of the garlic, thyme, cumin and 1 teaspoon salt together in a medium bowl. Lay out a 12" sheet of heavy duty foil and scrape carrot mixture into the center. Fold over the sides and form a tight seal. Grill foil pack, turning once, until carrots are tender and lightly charred, 30-45 minutes. Keep wrapped and let cool slightly.
• Puree chickpeas, reserved liquid and tahini in a food processor until smooth and thick. Add remaining 1 tablespoon harissa, remaining garlic, 2 tablespoons olive oil, cooled carrots and accumulated juices, lemon juice and 2 teaspoons salt and puree until smooth. With the motor running, drizzle in the remaining 2/3 cup oil and continue to process until creamy; adjust seasoning if necessary.
• Transfer to a serving bowl, top with additional harissa, olive oil, thyme leaves and Aleppo pepper.

MIDDLE EASTERN TOMATO SALSA OVER ROASTED SWEET POTATO CARROT HUMMUS

Steps:

• Heat oven to 375°F. Place diced sweet potatoes and carrots on cookie sheet with sides. Drizzle with 2 tablespoons oil; toss to combine. Roast about 40 minutes in oven, stirring once, until soft and caramelized.
• While vegetables are roasting, in 2-quart saucepan, beat Salsa ingredients with whisk over low heat. Heat to simmering; remove from heat. Set aside.
• Cool vegetables slightly. In food processor, add roasted vegetables and remaining Sweet Potato Carrot Hummus ingredients. Cover; process until smooth and combined.
• Serve salsa over hummus at room temperature with chips for dipping.

MOROCCAN-SPICED ROASTED CARROT HUMMUS

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.

HONEY ROASTED CARROT AND HUMMUS SANDWICHES

Steps:

• Preheat your oven to 200 C / 400°F.
• Line a large baking sheet with parchment paper.
• Peel your carrots if you like (I did only for aesthetics, if you're using organic carrots don't bother, just give 'em a good scrub, but if your carrots aren't organic then please peel them), then slice them on a sharp diagonal so you get long slices, about 1/2 cm thick.
• In a large bowl, whisk together honey and olive oil. If your honey isn't the runny type just heat it slightly until it is a bit liquidy. Add the carrot slices to the bowl, then toss so everything is well coated in the honey glaze.
• Arrange carrot slices on the lined baking sheet in a single layer. Pop into the oven, and roast until they are soft and slightly brown around the edges, about 15 minutes. Remove from the oven to cool.
• While the carrots are roasting you can make the hummus. In the bowl of a food processor combine, chickpeas, olive oil, 1/4 cup lemon juice, water, and tahini. Pulse a few times, then process, stopping to scrape down the sides as necessary. Taste the hummus and decide whether you want to use the rest of the lemon juice (I did). Add a bit of salt and pepper, and the cumin. Process again, then taste again and decide whether you need more salt.
• Decide how many sandwiches you want to make. I always start my sandwiches by toasting the bread, especially if I'm making a few at a time to pack for lunches. For each sandwich, spread both slices of bread generously with hummus. Arrange slices of honey roasted carrots in either a single layer (for four sandwiches) or a double layer (for two extra carroty sandwiches) over one slice of the bread. Top with the other slice of bread, and either store in the fridge for up to three days or enjoy immediately.

CARROT HUMMUS

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.

ROASTED CARROT SANDWICH WITH HUMMUS AND BRAISED ROMAINE

Steps:

• Preheat oven to 400°F. Heat 1 tablespoon vegetable oil in heavy medium ovenproof skillet over medium-high heat. Add carrots, 5 unpeeled garlic cloves, and thyme. Sauté until carrots color, about 6 minutes; set aside. Arrange romaine, cut side up, in 15x10x2-inch baking dish. Add broth and 2 tablespoons olive oil; sprinkle with salt and pepper. Cover with plastic wrap, then foil. Roast lettuce until tender, about 35 minutes. Uncover lettuce; roast until lightly browned, about 12 minutes.
• At the same time, place skillet with carrots and garlic in oven alongside lettuce; roast carrots until golden and tender, about 40 minutes. Cut carrots lengthwise in half; set roasted carrots and garlic cloves aside. Drain and cool lettuce.
• Meanwhile, combine beans, cilantro, bay leaf, cayenne, and 1/2 cup olive oil in saucepan. Cover; cook over medium-low heat until beans are tender, about 25 minutes. Discard bay leaf. Peel roasted garlic; add to beans. Mash until almost smooth. Season hummus with salt and pepper.
• Heat 3 tablespoons vegetable oil in small skillet over medium heat. Add minced garlic; sauté until pale golden, about 3 minutes. Pour mixture into small bowl; whisk in lime juice and cumin.
• Spread hummus on toast slices. Top each with 1 romaine half, folded to fit, 4 carrot halves, and 1 generous tablespoon dressing. Using vegetable peeler, shave Parmesan ribbons over each.

CURRIED CARROT-HUMMUS CRAB CAKES

Steps:

• Puree first 4 ingredients together to smooth consistency.
• Add in half of the asparagus and half the scallions and pulse.
• Put mixture into a medium mixing bowl.
• Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
• The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
• Shake on oregano liberally on both sides and black pepper, to taste.
• **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
• OR bake at 375*F for 20 minutes, flipping once halfway through.
• Enjoy as is or as a sandwich.

CARROT HARISSA HUMMUS

Steps:

• Soak chickpeas in plenty of cold water for 8 hours to overnight. Drain. Place in a saucepan and cover with fresh water. Bring to a boil, reduce heat, and cook, covered, until soft, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Mix carrots with 1 tablespoon olive oil and spread on a baking sheet.
• Bake until softened and lightly browned, about 25 minutes. Let cool.
• Drain chickpeas and reserve cooking liquid. When chickpeas are cool enough to handle, slip off skins - this is easiest if you keep them immersed in warm water.
• Place drained peeled chickpeas into the bowl of a food processor. Add roasted carrots, garlic, tahini, harissa, sun-dried tomatoes, lemon juice, and lemon olive oil. Process until smooth, scraping down sides of bowl. Salt to taste. Add more lemon juice and/or cooking water, 1 tablespoon at a time, if hummus is too stiff.
• Transfer hummus to a container with a tight-fitting lid and drizzle olive oil on top. Cover and refrigerate. Use within 5 to 7 days.

SILKY CARROT HUMMUS

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.

CARROT HUMMUS WITH VEGGIE STICKS

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.

LOW FAT CARROT HUMMUS

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.

SPICY CARROT HUMMUS

Steps:

• Cook carrots as directed on bag; cool 10 minutes.
• In food processor or blender, place carrots. Cover; process, stopping occasionally to scrape sides if necessary, until uniform consistency. Add hummus, cumin and pepper flakes; process until well blended. Spoon hummus into serving dish. Cover; refrigerate 1 hour to blend flavors.
• Sprinkle with parsley. Serve with pita chips or vegetables.

CARROT HUMMUS

Steps:

• Process carrots and nuts in food processor until finely ground.
• Add remaining ingredients; process until smooth and well blended.