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    You are here Home » Diets » Mediterranean » Carrot Hummus

    Carrot Hummus Appetizer

    Last Modified: December 29, 2020

    Jump to Recipe - Print Recipe
    Carrot Hummus Appetizer

    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 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Sodium: 16mg | Calcium: 54mg | Vitamin C: 6mg | Vitamin A: 3439IU | Sugar: 4g | Fiber: 6g | Potassium: 339mg | Calories: 165 | Saturated Fat: 1g | Fat: 5g | Protein: 8g | Carbohydrates: 23g | Iron: 3mg
    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.

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    About Chief Desirist Dr Hanna

    Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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