Cashew Carrot Hummus Recipes

CARROT HUMMUS

Turn those surplus carrots into a delicious spread using our Carrot Hummus recipe. Versatile and simple, Carrot Hummus is an easy to make recipe that can be used a number of different ways. Sure you can enjoy it on fresh veggies or crackers, but what else is out there? Let your imagination go wild.

Provided by My Food and Family

Categories Spring 2019

Time 15m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 6

Carrot Hummus image

Steps:

Process carrots and nuts in food processor until finely ground.
Add remaining ingredients; process until smooth and well blended.

Nutrition Facts : Calories 35, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.7881 g, Sugar 0 g, Protein 1 g

Ingredients

1/2 lb. carrots, cut into thirds
1/2 cup PLANTERS Cashew Halves with Pieces, toasted
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/2 cup KRAFT Olive Oil Vinaigrettes - Roasted Red Pepper
1 clove garlic, minced
1/2 tsp. ground cumin

ROASTED CARROT HUMMUS

Provided by Giada De Laurentiis

Categories appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

Roasted Carrot Hummus image

Steps:

Preheat the oven to 425 degrees F.
On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature.
Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
Serve with root vegetable chips for dipping.

Ingredients

8 ounces carrots, peeled and cut into 1-inch pieces
3 cloves garlic, peeled and left whole
2 tablespoons plus 1/2 cup extra-virgin olive oil
Kosher salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Root vegetable chips, for dipping

CASHEW CARROT "HUMMUS"

A tasty alternative to the chickpea classic---sweetened with carrots that add a lovely color to this versatile spread. Makes a great sandwich in a wheat pita pocket with onion, lettuce, and tomato...

Provided by La Dilettante

Categories Spreads

Time 10m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 9

Cashew Carrot

Steps:

Soak carrots in water overnight. Drain well, and put into food processor with remaining ingredients, pulse several times until mixture is smooth. Add more oil if too stiff.

Nutrition Facts : Calories 77.5, Fat 6.5, SaturatedFat 1.1, Sodium 61.5, Carbohydrate 4.2, Fiber 0.6, Sugar 1.1, Protein 1.5

Ingredients

1 cup raw organic cashews
1/2 cup yellow onion, chopped coarsely
1 cup baby carrots, chopped
1/4 cup cilantro leaf, chopped
1/4 cup fresh basil leaf, chopped
2 garlic cloves
2 tablespoons lemon juice
3 tablespoons olive oil
salt and crushed red pepper flakes

CORN AND CASHEW HUMMUS

The original recipe (clipped from a Korean newspaper) called it corn mayonnaise. We prefer it thicker, like a hummus. Hearty and somewhat sweet, this is great as a dip. It's also tasty as a spread on sandwiches!

Provided by BEDTIMEBEAR

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Corn and Cashew Hummus image

Steps:

Place corn, cashews, lemon juice, salt, onion powder, and garlic powder in a blender and blend until smooth and creamy, about 1 minute.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 28.6 g, Fat 16.5 g, Fiber 3 g, Protein 7.8 g, SaturatedFat 3.2 g, Sodium 367.1 mg, Sugar 4.6 g

Ingredients

2 cups corn kernels, thawed if frozen
1 cup cashews
1 teaspoon lemon juice, or more to taste
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon garlic powder

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Cashew Carrot Hummus Recipes

CARROT HUMMUS

Turn those surplus carrots into a delicious spread using our Carrot Hummus recipe. Versatile and simple, Carrot Hummus is an easy to make recipe that can be used a number of different ways. Sure you can enjoy it on fresh veggies or crackers, but what else is out there? Let your imagination go wild.

ROASTED CARROT HUMMUS

CASHEW CARROT "HUMMUS"

A tasty alternative to the chickpea classic---sweetened with carrots that add a lovely color to this versatile spread. Makes a great sandwich in a wheat pita pocket with onion, lettuce, and tomato...

CORN AND CASHEW HUMMUS

The original recipe (clipped from a Korean newspaper) called it corn mayonnaise. We prefer it thicker, like a hummus. Hearty and somewhat sweet, this is great as a dip. It's also tasty as a spread on sandwiches!

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