Silky Carrot Hummus Recipes

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.

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.

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.

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.

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.