Carrot Hummus

carrot hummus style guide specs

Prep Time: 20 minutes

Total Time: 2 (two) hours

Ingredients

  • 8 cups (about 2 1/2 pounds) carrots, peeled, chopped in 1- inch pieces
  • 5 whole garlic cloves, peeled
  • 1 tablespoon whole cumin seed
  • 1 tablespoon ground cumin
  • 1 tablespoon packed brown sugar
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon group black pepper
  • 4 tablespoons reduced fat cream cheese
  • 2 tablespoons fresh ginger root, grated
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons tahini (sesame paste)
  • 1/8 teaspoon cayenne pepper
  • 2 to 3 tablespoons water

Instructions

Preheat oven to 350°F. In a large oven-safe casserole dish, place carrots, garlic cloves, cumin seed, ground cumin, brown sugar, 1 tablespoon olive oil, salt and pepper; toss to combine. Cover and roast in oven until soft, about 1-1/4 hours. Remove from oven and allow to cool slightly. Transfer roasted ingredients to a food processor or blender and add 1 tablespoon olive oil, cream cheese, ginger root, lemon juice, tahini and cayenne pepper. Puree all ingredients, slowly adding water until desired consistency is achieved.


Yield: 12 (1/4 cup) servings

Nutritional Info

  • Calories =88
  • Fat =4gm
  • Saturated fat =1gm
  • Cholesterol =2mg
  • Protein =2gm
  • Sodium =153mg
  • Carbohydrate =10gm
  • Fiber =3gm
  • Calcium =45mg
  • Calories from fat =41%

Food exchanges: 2 vegetable, 1/2 fat