Carrot Hummus Appetizer

Chief Desirist Dr Hanna

5 from 2 votes

Recipe developed by Diet Desires.

Servings: 6

Course: Appetizer/Sides

Cuisine: Mediterranean

Calories: 165

Keywords: Easy-to-prepare, Make Ahead, party food, plant-based, Quick

Diets: Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, DASH (low-salt), Vegan, Vegetarian

Keto-Low-Carb

Prep Time 15

Cook Time 5

Total Time 20

Hummus becomes colorful and lightly sweet with the addition of pumpkin. It becomes a vivid, crowd-pleasing appetizer for your next party with the bright carrot slices serving as an edible spoon. Good for a healthy snack too!

Ingredients

4 oz pumpkin , or butternut squash
½ cup water
1 tsp oil
15 oz chickpeas, canned
2 TBSP tahini
1 tsp cumin, ground
1 TBSP lemon juice
1 garlic clove, minced
Optional: a handful of fresh cilantros, chopped
Optional: chili to taste
1 carrot, peeled
2 TBSP curly parsley , for decoration
toothpicks

Instructions

Peel and cut pumpkin into small cubes. Place them in a microwave-safe dish and cover it with a plate. Cook pumpkin till soft, about 5-7 minutes.
Meanwhile prepare the rest of the ingredients: rinse and drain the chickpeas and place them into a food processor. Add the tahini, cumin, lemon juice and minced garlic. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 1-2 minutes or until smooth. Leave puree in food processor and set aside.
When the pumpkin is done, let it cool for 5-10 minutes.
Prepare the carrot: peel and slice it for about 5 mm wide. Snip about 12 short twigs of parsley for decoration. Set aside.
Add the cooled pumpkin to the food processor. Process until smooth. Swirl in the optional cilantro.
Spread the pumpkin-chickpea mix on a large plate evenly.
Pin a toothpick through the parsley pieces, then into the carrot slices, sidewise. Then dip the carrots into the hummus.
Serve it cold.