HUMMUS x TWO

These spins on a Middle Eastern classic, make use of another snack time favorite, the humble carrot. Packed with vital vitamins such as K1 and potassium, carrots are a great source of fiber, and score low on the GI Index too. Why not experiment with spices and condiments to create your own version of these exceptionally delicious – and healthy – dips. 

CREATES 2 CUPS OF EACH HUMMUS

HONEY ROASTED CARROT HUMMUS

3-4 large carrots 

1 tbsp olive oil

2 tbsp honey

Salt and Pepper to taste

1 tbsp Ras el Hanout (blend of cinnamon, cumin, coriander, all spice, black pepper and ginger)

½ can garbanzo beans

2 tbsp tahini 

2 tbsp

2 tbsp olive oil

½ cup chopped cilantro 

Juice of half a lemon 

Pomegranate and pumpkin seeds for decoration 

METHOD – prep time: 25 minutes, making time: 5 minutes 

Preheat oven to 350◦F and line a baking sheet with parchment paper. In a large bowl, throw in your washed and chopped carrots, the olive oil and honey and stir until generously covered. Add the ras el hanout spice(s) and stir until coated well. Bake for 25 minutes until the honey has caramelized slightly and the carrots are al dente.

In a food processor, pour in the cooked carrots and any remaining honey/olive oil on the sheet, the garbanzo beans, tahini, coriander, and lemon juice. Blend on high, stopping after 10-15 seconds to scrape down any larger chunks, and blend again, slowly pouring in the last 2 tbsp of olive oil.

When smooth, scoop into a small bowl and chill, add the pomegranate and pumpkin seeds for decoration and enjoy!

ITALIAN GARLIC CARROT HUMMUS

3-4 large carrots 

1 tsp olive oil

2 cloves of chopped garlic

1 tbsp fennel seeds

½ can garbanzo beans

2 tbsp tahini 

2 tbsp

2 tbsp olive oil

½ cup chopped Italian parsley 

Juice of half a lemon 

Rust Belt Spicy Roasted Mediterranean Pepper Relish

METHOD – prep time: 25 minutes, making time: 5 minutes 

Fry the washed and chopped carrots in a pan on a medium heat for 15 minutes, before adding the garlic and fennel seeds. Fry for a further 10 minutes until the carrots are al dente.

In a food processor, pour in the carrots, the garbanzo beans, tahini, parsley, and lemon juice. Blend on high, stopping after 10-15 seconds to scrape down any larger chunks, and blend again, slowly pouring in the last 2 tbsp of olive oil.

Serve with a generous spoonful of Rust Belt Spicy Mediterranean Pepper Relish and some more chopped parsley. 

This is a sponsored post, reviewing the products and produce currently available through Green Bean Delivery.

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