Carrot Hummus

I read recently that for every 150 calories of beans you consume, you only absorb 100 them. We probably don’t want to discuss what happens to those other 50 calories. Let’s just suffice it to say that I’ve been eating a lot of beans lately. I like deficit spending…when it comes to calories.

Healthy and Delicious Carrot Hummus

I can’t think of a better way to eat beans than hummus. Oh, who am I kidding. I put chickpeas in cake so obviously I can be creative when it comes to serving up the beans. If we’re talking savory, however, hummus is a great way to add some beans to almost any dish.

Sandwiches? Pizza? Burritos? Pasta? They all taste great when a little hummus is involved.

Carrot Hummus

My friend, Karen, created this pottery and I just love it. I have to admit the delicate green color was the inspiration behind adding carrots to the hummus. I knew the two colors would look great together in addition to the added flavor. Besides, beige hummus is so boring!

Healthy and delicious - Carrot Hummus

Colorful Carrot Hummus. It sounds like the perfect meal ticket to me!

Carrot Hummus

Ingredients

  • 1 15 oz can chickpeas
  • 1 cup carrots, roughly chopped
  • 1 tablespoon balsamic vinegar (or lemon juice if that’s what you have handy)
  • 1 tablespoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon dried basil
  • 1 tablespoon Bragg (or low sodium soy sauce)
  • 2 tablespoons peanut butter
  • 2 – 4 tablespoons water (for desired consistency)
  • 1 – 2 tablespoons olive oil (to drizzle on top)

Directions

  1. Place all ingredients except for the water and olive oil in a food processor (or blender) and pulse until combined. Remove the lid and stir ingredients to push down anything that has made it’s way to the top. Add water 1 tablespoon at a time until you get the desired consistency.
  2. Drizzle olive oil over the top before serving.

Note: You’ll see I added peanut butter instead of tahini. Most hummus recipes call for tahini (sesame seed butter). Feel free to use that if you prefer and you have it handy. I’ve begun using peanut butter because we always have some and as long as it’s a small quantity, it doesn’t seem to impact the flavor.

Enjoy!

Try these Similar Recipes!

If you’d like a really different kind of hummus, consider Green Monster Hummus.

Sliced yellow peppers are used as a garnish for this bright green and tasty hummus.

 

Another favorite vegan snack is Vegan Cheese and Artichoke Dip

 

 

Vegan Cheese and Artichoke Dip for Valentine's Day

 

Or try Easy Vegan Rangoon Dip

 

A delicious vegan, asian-inspired dip

 

If you’d like a dip with a sweet twist, this Peanut Butter Chocolate Chip Dip is one of my favorites!

Namely Marly's Chocolate Chip Peanut Butter Dip spread out on a crunchy rice cake.

Lots of wishes for happiness and hugs!

 

Posted 8 months ago by Marly on Thursday, September 5th, 2013 · Permalink

7 Responses to Carrot Hummus

  1. Love those little dishes!! Of course the hummus looks wonderful too!

  2. Janet Tinsley

    I am totally trying this recipe! It sounds so good! (Love Karen’s pottery in the shot, too!)

  3. I love to try new low cal but filling ideas. This opens a whole new world of opportunity.

  4. Those dishes and the spoon, I die! Too cute. I love hummus and dips in general. I want all of the ones you posted!

  5. Hi Marly, Pam from CM PCN here. Totally trying both the hummus and the little co-nut/rasp balls! Yummy!

    • Hi Pam! So glad you liked this hummus recipe. Let me tell you, it’s good. Let me know how it goes!

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