- Prep-time: / Ready In:
- Makes 2 cups
- Serving size: ¼ cup
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Spiced, pan-roasted carrots kick up the flavor of this ultra-creamy spread. Serve it with crudités or as a spread on wraps and sandwiches. Looking for more easy hummus recipes? Try Curried Acorn Squash Hummus and Sonoran Desert Tepary Bean Hummus.
Ingredients
- 2 medium carrots, sliced
- 1½ teaspoons onion powder
- 1½ teaspoons curry powder
- 1 clove garlic, minced
- 1 15-ounce can chickpeas, rinsed and drained
- 3 tablespoons lime juice
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon finely chopped fresh cilantro
Instructions
- In a skillet bring the first four ingredients (through garlic) and ¼ cup water to simmering. Cook, covered, over medium-low 10 minutes or until carrots are tender.
- Transfer carrot mixture to a blender or food processor. Add chickpeas and lime juice. Cover and blend or process until smooth. Season with salt and pepper. Add cilantro; cover and pulse until just combined.
- Chill, covered, until ready to serve.
Nutritional Information:
Per serving (¼ cup): 58 calories, 9.8 g carbohydrates, 2.9 g protein, 1.1 g total fat, 0.1 g saturated fat, 0 g cholesterol, 98 mg sodium, 3.1 g fiber, 2.2 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (9)
(5 from 3 votes)This is fantastic! I can't wait to make it again. I added extra uncooked garlic because I was afraid the cooked garlic wouldn't be strong enough for my tastes, and ended up with "death by garlic"! At first I thought it was a big mistake, but now I'm hooked. Next time I will extra raw garlic and use a tip from my old hummus recipe, which is cooking the canned chick peas for 20 minutes with a half teaspoon of baking soda, drain and rinse. This makes the hummus much smoother.
Oh, and I've found this a great solution for almost anything too bland. I just add a spoonful or two. My favorite use is spread on Ezekiel bread and topped with a big pile of sprouts. I'm really going to keep this on hand. I'm having a hard time giving up fat, and this on bread instead of butter is a great substitute.
Dang it! I made a mistake. I thought I was reviewing the curried acorn squash hummus. My review was for that. Sorry.
Hi, As a person new to vegan cooking, is "roasted" a euphemism, or just implied? I don't want to mess up good ingredients. Your vlog FOK has been helping to educate me. Sincerely, mjsr
You just missed that the description of the recipe it says “pan-roasted” carrots
The name of recipe and description makes it sound like the carrots are oven roasted but the recipe doesn’t say that. Am I missing a step?
I was wondering the same thing.
This is a very tasty dip but doesn't taste like hummus.
This was a delicious hummus recipe! The cilantro really adds to the flavor of the recipe. I used this as the hummus for the Mediterranean Style Pita Pizzas with Quick-Pickled Onions. Very tasty! I would recommend using a food processor to blend as my blender was struggling to effective mix everything together.