Easy carrot hummus recipe (2024)

FAQs

What is carrot hummus made of? ›

Combine cashews and garlic in a food processor; pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise; process until smooth. Season with salt.

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

Carrots are a good source of vitamin A and potassium, so the pairing makes a balanced and nutritious snack. 1 As far as calories go, one-half cup of hummus has about 200-300 calories,2 while eight baby carrots have only about 30 calories. Hummus is also good with baked pita chips or pieces of pita bread.

Use a Fun Mix-In. Give your plain hummus a burst of color and flavor by adding things like mashed avocados, pesto or even canned pumpkin puree. The mashed avocado and pesto will give the hummus a vibrant green color, giving your snack spread an eye-appealing look.

Sure. Raw carrots are an excellent source of vitamin A, among other things, and hummus, made from chickpeas and tahini, is a good source of protein. It's a tasty combination, both refreshing amd satisfying.

Chickpeas, hummus's main ingredient, give you protein, good-for-you carbs, and fiber. Like other members of the legume family, they routinely top lists of the world's healthiest foods.

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

To make an exceptionally creamy hummus you need to remove the skins from the chic peas. Those skins are held in place by pectin which is acidic. Baking soda (alkaline) neutralizes the pectin enabling the skins to fall off the peas and float to the surface of the simmering water by the tens of thousands.

The two are nutritionally close in calories and fat; peanut butter has slightly more protein, and tahini is sugar-free.

Why do you have to eat hummus within 7 days? ›

Store-bought hummus may have a longer shelf life than homemade, depending on how it is prepared. But both varieties should last up to 7 days in the refrigerator (for prepared hummus this applies once the container is opened). Like any food, hummus is perishable and is prone to spoilage.

To make a difference in health, consume hummus in moderation as part of a balanced diet. Two to four tablespoons per serving is typical. Hummus offers nutrients, including fiber, protein, and healthy fats, but excessive consumption may lead to caloric overload.

The Ice Cube Trick for Hummus

For extra light and fluffy hummus, adding an ice cube to the hummus mixture before blending helps incorporate air into the mixture. Only add an ice cube if you're using a heavy-duty blender or food processor that can handle chopping ice.

You're Not Using Enough/The Right Tahini

The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.

As I'm sure you're aware, chickpeas don't have a lot of flavour to them, so they need some pretty punchy ingredients to make it what it is. Yes, adding things like cumin or paprika will make it more interesting, but at the end of the day, if there isn't enough salt and lemon (acid), it will taste bland and insipid.

Often served as an appetizer with veggies, pita bread, and chips, hummus is a versatile, plant-based, creamy spread made by blending chickpeas, tahini (sesame paste), and lemon. Hummus contains plant-based protein, fiber, fat, and other micronutrients.

Whether homemade or store-bought, a handful of hummus brands may contain dairy products like cheese or yogurt—though it's definitely rare. For example, some brands may sneak parmesan cheese into their pesto-flavored hummus. Sugar is another common ingredient that might make an appearance in commercial hummus recipes.

Hummus is a Middle Eastern spread made from a blend of chickpeas, tahini, lemon juice, olive oil, garlic, and spices.