Baby carrots with quick hummus
Baby carrots are paired with a quick, creamy hummus made from chickpeas, cumin, and lemon, perfect for a nutritious snack or appetizer. This easy recipe ensures a satisfying and healthy dip that enhances the fresh crunch of the carrots.
Cook time 0 min
Prep time 10 min
Ingredients:
2 cups carrots1/3 can canned chickpeas
1 tsp ground cumin
1 tbsp lemon juice
1/4 cup olive oil
salt & pepper to taste
Baby carrots with quick hummus is a simple and nutritious snack that combines fresh, crunchy carrots with a creamy, flavorful hummus. This recipe is perfect for a quick and healthy appetizer or a side dish that's both satisfying and easy to prepare.
Instructions:
- Wash and Dry: Thoroughly wash the baby carrots under cold running water. Pat them dry with a clean kitchen towel or paper towels.
- Optional Preparation: Depending on your preference, you can leave the carrots whole or slice them into sticks for easier dipping.
- Drain and Rinse Chickpeas: Open the can of chickpeas, drain the liquid, and rinse the chickpeas under cold water.
- Blend Ingredients:
- In a food processor or blender, combine the rinsed chickpeas, 1 tsp ground cumin, 1 tbsp lemon juice, and 1/4 cup olive oil.
- Blend until smooth. If the mixture is too thick, you can add a small amount of water, one tablespoon at a time, until you reach your desired consistency.
- Season: Add salt and pepper to taste, blending briefly to incorporate.
- Transfer the hummus to a serving bowl.
- Arrange the baby carrots around the hummus or in a separate dish.
- Sprinkle a pinch of ground cumin or paprika over the hummus for extra flavor and presentation.
- Drizzle a little extra olive oil on top of the hummus.
- Serve the baby carrots with the hummus as a healthy snack or appetizer.
In just a few easy steps, you can prepare a delicious plate of baby carrots with quick hummus. This combination not only tastes great but also packs a punch of essential nutrients. Enjoy it as a snack, appetizer, or a healthy side dish!
Baby carrots with quick hummus FAQ:
Homemade hummus can be stored in the refrigerator for up to 4-5 days. Make sure to keep it in an airtight container to maintain freshness.
You can use cooked chickpeas from dried beans, but you'll need approximately 1 1/2 cups to replace one can (1/3 can is roughly 1/2 cup). Black beans or white beans can also work as alternative bases.
The hummus should be smooth and creamy. If it's too thick, gradually add water, one tablespoon at a time, until you achieve your desired consistency.
Yes, you can customize the flavor by adding spices such as garlic powder, smoked paprika, or cayenne pepper, depending on your taste preferences.
No, you do not need to peel baby carrots. They can be served whole and are typically sweeter and more tender than larger carrots.
Tips:
- For a smoother hummus, consider peeling the chickpeas before blending.
- Add a clove of garlic to the hummus for an extra layer of flavor.
- Garnish the hummus with a drizzle of olive oil and a sprinkle of paprika or chopped parsley for presentation.
- Adjust the seasoning to your taste; some might prefer a bit more lemon juice or a pinch of cayenne pepper for a kick.
- Serve the baby carrots chilled for a refreshing contrast to the creamy hummus.
Nutrition per serving
4 ServingsCalories 80kcal
Protein 3.62g
Carbohydrates 16g
Fiber 4.27g
Sugar 4.48g
Fat 16g
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