MOROCCAN CARROT HUMMUS DIP
This hummus is super creamy, sweet and light from mixing steamed carrots, cumin and orange in with the traditional chickpeas and tahini. Yogurt adds some tang and a pesto made from the carrot tops adds a salty earthy bite. If you don't have carrots with tops, just double the mint.
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
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.
HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP
Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.
Provided by Hajar Elizabeth
Categories Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
- While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
- Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
- NB: The preparation time does not include soaking the chickpeas.
Nutrition Facts : Calories 179.3, Fat 4.5, SaturatedFat 0.6, Sodium 800, Carbohydrate 29, Fiber 7.7, Sugar 6.5, Protein 7.8
MOROCCAN HUMMUS
If you like hummus, give this one a try. It's still has the flavours of traditional hummus but the twists of Moroccan cuisine and the surprise of tomato! heating the ingredients also adds another tasty dimension to hummus. This will last for up to 1 week in the refrigerator and there's a great tip for how to serve this - see step 3. Another wonderful Chatelaine magazine recipe. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 15m
Yield 2-3 cups
Number Of Ingredients 12
Steps:
- Heat a large frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 minute Add garlic and spices. Continue stirring until fragrant, 2 more minute Stir in tomato paste and chickpeas.
- Puree chickpea mixture with yogurt and lemon juice in a food processor until smooth.
- Fill 8 250-mL Mason jars with about 1/4 cup dip each. Insert strips of fresh vegetables into the dip.
MOROCCAN-SPICED ROASTED CARROT HUMMUS
This yummy recipe is from www.Kitchn.com. Warm fall spices and sweet, creamy roasted carrots. I consider 1/4 cup to be a serving.
Provided by Chef George S
Categories Low Cholesterol
Time 30m
Yield 3 1/2 cups, 14 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 105, Fat 6.3, SaturatedFat 0.9, Sodium 186.2, Carbohydrate 10.6, Fiber 2.5, Sugar 1.6, Protein 2.4
MOROCCAN HONEY HUMMUS
http://www.carascravings.com/2010/09/moroccan-spiced-hummus-with-honey.html She adapted it from a recipe found on Honey.com Found originally this website....I Love hummus and this is a sweeter version.
Provided by Shawna Landers
Categories Spreads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except for cilantro or parsley in a food processor and process until smooth. Adjust seasonings to taste.
- Like all hummus, this can be stored in the refrigerator. However, this is best served at room temperature so make sure to take it out a little while before serving.
- Serve garnished with fresh chopped parsley or cilantro.
MOROCCAN SPICED HONEY HUMMUS
Steps:
- Combine all ingredients except for cilantro or parsley in a food processor and process until smooth. Adjust seasonings to taste. Like all hummus, this can be stored in the refrigerator. However, this is best served at room temperature so make sure to take it out a little while before serving. Serve garnished with fresh chopped parsley or cilantro.
MOROCCAN SPICED HUMMUS WITH HONEY
Categories Vegetable Condiment/Spread Appetizer No-Cook
Number Of Ingredients 11
Steps:
- Combine all ingredients except for cilantro or parsley in a food processor and process until smooth. Adjust seasonings to taste.
- If starting with plain hummus, omit tahini and chickpeas and adjust seasonings to taste.
MOROCCAN VEGETABLE-TOPPED HUMMUS
I often put this out at get togethers and it always just vanishes. I got this recipe from a diabetic recipes flyer at the grocery store.
Provided by Marlitt
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine chick-peas, tahini, lemon juice, garlic, cummin and salt in a food processor, and process until smooth.
- Combine tomato, green onions and parsley in a small bowl.
- Place chick-pea mixture in mediums serving bowl; spoon tomato mixture evenly over top.
- Serve with wedges of pita bread or assorted crackers.
Nutrition Facts : Calories 90.7, Fat 2.5, SaturatedFat 0.3, Sodium 309.2, Carbohydrate 14.4, Fiber 3, Sugar 0.6, Protein 3.6
MOROCCAN-SPICED ROASTED CARROT HUMMUS
Categories Carrot
Number Of Ingredients 18
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. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels. 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. Serve with minced cilantro and your favorite veggies and crackers.
MOROCCAN HUMMUS
This easy moroccan hummus recipe is much better than the store bought kind.The spices are warm and comforting and the texture is smooth, but not at all watery. Enjoy!
Provided by Kathy D @LifeIsGoodkd
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- Begin by infusing the oil with the garlic. Heat the olive oil in a small frying pan over medium-low heat. Once the oil is hot, add the garlic and allow to cook until the garlic turns a warm, golden brown. Remove from the heat and set aside.
- Into your food processor, add the cooked chickpeas, lemon juice, cumin, turmeric, paprika, salt and pepper, and garlic-infused olive oil. Blend for 30 seconds. Add the water and blend until the hummus reaches your desired consistency (I used 1/4 cup water for a more thick and dry hummus).
- Serve with a sprinkle of paprika and some crispy baked pita chips, as a spread on a sandwich, or simply grab a spoon and dig in!
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