Roasted Red Pepper and Carrot Hummus
"A combination of hummus recipes that I've found online and in recipe books. I especially like this recipe for its cool carrot taste. Very refreshing dip for crackers, veggies, or used in a pita or wrap."
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
3 cups
- Serves:
- 6
ingredients
- 8 baby carrots
- 2 cups garbanzo beans (if using canned, about one can, drain and rinse)
- 1 teaspoon sea salt (or to taste)
- 2 garlic cloves (minced)
- 1⁄2 tablespoon lemon juice
- 2 tablespoons peanut butter
- 6 ounces roasted red peppers (about the equivalent of one large bell pepper)
- 1⁄4 cup water
directions
- Add baby carrots to food processor and pulse to mince well.
- Add remaining ingredients, except water.
- Process until all vegetables and beans are well blended and creamy. Process less time for a chunkier hummus.
- Add up to a 1/4 cup water, as needed, to create the desired consistency.
- NOTE: The carrots contain a lot of water. The hummus will not dry out as much as hummus usually does when stored. This will keep for about a week in the fridge. I haven't yet tried freezing this recipe.
- VARIATION: Add some dried dill weed, fresh thyme or basil, or another favorite herb. Cayenne pepper, jalapenos, chilis, or tabasco sauce can be added for a spicy version.
- Makes about 3 cups. Six 1/2 cup servings.
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Reviews
-
This was great! I love the sweetness of the carrots contrasted with the tiny bite of the garlic. I did tweak this a little bit, though; I went back to tahini (instead of using peanut butter) and probably used too much roasted red pepper. It was a little thin and runny, but that may well be because I used more peppers and possibly more carrots. (I didn't need to add the 1/4 cup water.) It was delicious! Thanks for posting. -
This is really good! I made a double batch of it for a pot luck and people really liked it. The carrots were a refreshing addition indeed. I substituted homemade almond butter for the peanut butter and olive oil for the water. After tasting it, I added a lot more salt and garlic and some chili sauce. But I liked that the recipe doesn't have too much of those things to begin with so that you can adjust it to your taste. Thank you for posting this! I will definitely make it again.
Tweaks
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This was great! I love the sweetness of the carrots contrasted with the tiny bite of the garlic. I did tweak this a little bit, though; I went back to tahini (instead of using peanut butter) and probably used too much roasted red pepper. It was a little thin and runny, but that may well be because I used more peppers and possibly more carrots. (I didn't need to add the 1/4 cup water.) It was delicious! Thanks for posting.
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This is really good! I made a double batch of it for a pot luck and people really liked it. The carrots were a refreshing addition indeed. I substituted homemade almond butter for the peanut butter and olive oil for the water. After tasting it, I added a lot more salt and garlic and some chili sauce. But I liked that the recipe doesn't have too much of those things to begin with so that you can adjust it to your taste. Thank you for posting this! I will definitely make it again.
RECIPE SUBMITTED BY
I'm a 33-year-old writer, mother, and wife. My family includes my motorcyle-obsessed husband, Myron, my 3-year-old firecracker daughter Melody Bee, a noisy and loveable Mini-Schnauzer named Max, a fiery and protective Scottish Terrier named Sammy, and a yellow, fiesty budgie (parakeet) named Lemonhead. We're expecting a baby boy, due August 4, 2008.
I work full time in the Quality/Safety department at a hospital. When I'm not working or taking care of my family, I enjoy reading and writing fiction, yoga, gardening taking pictures, and (of course) cooking!
Most of the meals that I cook are vegetarian. I stopped eating beef, pork, and chicken at the beginning of 2007, but I sometimes cook up some meaty dishes for my husband. I don't really call myself vegetarian because I do eat dairy, fish, and eggs, yet I daily incorporate lots of vegetarian and vegan foods in my diet (and that of my family's) because most of the dishes are so healthy.
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Recipe Ratings:
Most of the time, I can tell when a recipe will turn out well just by the blend of ingredients and the way it is prepared. But occassionally, there's a recipe that sounds great that turns out awful for me. At all times, I will give a complete review of what I changed or what I think the problem was if the recipe didn't turn out "perfect." Here's how I've been rating recipes.
***** FIVE Stars: I made the recipe without any major changes to ingredients or preparation, and it turned out perfect. If I made any changes, it was due to what I had on hand, not because the recipe was bad as is. I'd make this recipe again without a doubt. And I'd be proud to serve it to my family and friends.
**** FOUR Stars: The recipe is very good, but I needed to tweak it just ever so slightly to my liking. (This does not include recipes I change because of the ingredients I have on hand. Instead, a four-star recipe was just a little "off," but easily fixed with minor changes.) I'd probably make this again, and I'd recommend this recipe to others.
*** THREE Stars: The recipe is good, but needed many modifications to bring it to my liking. I either had to omit, substitute, or increase ingredients or something was just not right with the texture or taste.
** TWO Stars: This recipe was a real bummer both in taste and preparation. I was disappointed in the outcome and couldn't even modify the recipe enough without it becoming a whole different recipe. I wouldn't make this again, and I wouldn't recommend it to anyone.
* ONE Star: I'd be embarrassed to serve this recipe to my worst enemy. Fortunately, I haven't come across many of these recipes on this site. Chances are, there had to be something wrong with the cooking instructions for this to turn out so bad!
NO Stars: The recipe was a catastrophe. It was completely inedible and had to be thrown away before it even reached a serving plate. My dogs begged to be let outside for fresh air while this dish was cooking.
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