Best Cashew Carrot Hummus Recipes

CARROT HUMMUS

Carrot Hummus image

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

Ingredients

1 cup cashews
4 cloves garlic, peeled
1 pound carrots, peeled and roughly chopped
1 large lemon, juiced
1 tablespoon tamari
1 bunch flat-leaf parsley, chopped
1 ½ tablespoons mayonnaise, or to taste
salt to taste

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

Roasted Carrot Hummus image

Provided by Giada De Laurentiis

Categories appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

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.

CASHEW CARROT "HUMMUS"

Cashew Carrot

A tasty alternative to the chickpea classic---sweetened with carrots that add a lovely color to this versatile spread. Makes a great sandwich in a wheat pita pocket with onion, lettuce, and tomato...

Provided by La Dilettante

Categories Spreads

Time 10m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup raw organic cashews
1/2 cup yellow onion, chopped coarsely
1 cup baby carrots, chopped
1/4 cup cilantro leaf, chopped
1/4 cup fresh basil leaf, chopped
2 garlic cloves
2 tablespoons lemon juice
3 tablespoons olive oil
salt and crushed red pepper flakes

Steps:

Soak carrots in water overnight. Drain well, and put into food processor with remaining ingredients, pulse several times until mixture is smooth. Add more oil if too stiff.

Nutrition Facts : Calories 77.5, Fat 6.5, SaturatedFat 1.1, Sodium 61.5, Carbohydrate 4.2, Fiber 0.6, Sugar 1.1, Protein 1.5

CORN AND CASHEW HUMMUS

Corn and Cashew Hummus image

The original recipe (clipped from a Korean newspaper) called it corn mayonnaise. We prefer it thicker, like a hummus. Hearty and somewhat sweet, this is great as a dip. It's also tasty as a spread on sandwiches!

Provided by BEDTIMEBEAR

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups corn kernels, thawed if frozen
1 cup cashews
1 teaspoon lemon juice, or more to taste
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder

Steps:

Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 28.6 g, Fat 16.5 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 3.2 g, Sodium 367.1 mg, Sugar 4.6 g