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Lilly’s Table

 
 
Pecan Crackers
© Lillys-Table.com Photo of Carrot Hummus
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Carrot Hummus

from Carrot Hummus with Pecan Crackers & Crudites, the Week of February 26, 2017.
View the previous recipe for this meal.

All the delights of hummus without the garbanzo beans. Be careful, this spread has been known to be addictive. Especially whenever carrots are bright and plentiful.

Ingredients

  • 2 cups carrot, chopped
  • 4 cloves garlic, whole & peeled
  • 3 tablespoons extra-virgin olive oil
  • ½ cup water, divided
  • 1 teaspoon salt
  • ½ lemon, juiced
  • ¼ cup tahini
  • 1 teaspoon cumin, ground
  • ¼ teaspoon black pepper

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375.

Toss the carrots and garlic cloves with a generous splash of the olive oil, half of the water and a pinch of salt. Cover with a lid or a baking sheet. Place in an oven for about 45 minutes to an hour. This can also be done in advance, if necessary. Toss periodically. When the carrots are tender to the bite, place them in a food processor or blender.

Add the remaining water, salt, lemon juice, tahini, cumin and black pepper. Blend for about 8-10 minutes for a light and smooth hummus. Add more water (just a tablespoon at a time) as needed to get things moving in the food processor/blender.

Once it is as smooth as you desire, blend in the remaining olive oil to finish. Taste. Add more of any ingredient as you may prefer.