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By Jerard Wright

Carrot Hummus Dip

Name: Carrot Hummus Dip
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Asian, Middle Eastern
Ingredients: 4 cups of cooked carrots; 32 oz of canned chickpeas (drained and raised); 4 cloves of garlic; 1/4 teaspoon of crushed red pepper flakes; 1/4 teaspoon of sea salt; 1/4 teaspoon of orange rind; 1/4 teaspoon of cayenne pepper; 1/4 cup of toasted walnuts; 1 cup of olive oil; 1/4 teaspoon of thyme (dried); 1/2 cup water

4 steps

Prep:40minCook:15min

A healthy and creative dip for vegetables. Vegan friendly.

Updated at: Wed, 22 May 2024 01:55:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories40 kcal (2%)

Total Fat3.3 g (5%)

Carbs2.2 g (1%)

Sugars0.2 g (0%)

Protein0.7 g (1%)

Sodium42.2 mg (2%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

80 servings

4 cupscarrots

cooked

32 ozcanned chickpeas

drained and raised

4cloves of garlic

¼ teaspooncrushed red pepper flakes

¼ teaspoonsea salt

¼ teaspoonorange rind

¼ teaspooncayenne pepper

¼ cupwalnuts

toasted

1 cupolive oil

¼ teaspoonthyme

dried

½ cupwater

Instructions

Step 1

Boil carrots and garlic with 1/2 cup of water, add red pepper flakes and dried thyme to infuse flavor in cooking. Gently boil for 15-20 minutes or until carrots are knife tender.

Step 2

After cooking let carrots, garlic and seasoning liquid to cool at least 15 minutes.

Step 3

With a food processor, first chop walnuts with a drizzle of olive oil until start of a paste.

Step 4

Add half of the canned chickpeas and half of cooled boiled carrots and garlic into processor and process into puree.