I have had a large bag full of carrots in the refrigerator for a week or so. I knew I had to use them soon or be prepared to get rid of them, and because it was kind of gloomy on Satruday morning when I was in the mood to cook, I though I would make soup… but then the sun came out, warm and bright, and I changed my mind and decided to make something cold instead.
This faux ‘hummus’ is quite delicious. I love the texture of the cooked carrot pureed with just a bit of olive oil to make it silky and slippery on the tongue. You could certainly play with the seasonings… I may try curry or ginger next time. And perhaps more garlic. And yes, it is so good that there WILL be a next time.
Originally I though I might try coconut oil, but then decided that the non-taste of the olive oil might be a better fit… I was right. I don’t think coconut oil would work here.
I know it going to be very nice with raw veggies as a dip, and The Captain will enjoy some with crackers and cheese, too. I will also be using it as a topper for my morning omelets. Mmmm.
Carrots are full of antioxidants and vitamins and are a good healthy source of carbohydrates too. Eat your carrots… I am sure you Mother told you they are good for your eyesight! I happen to think all orange things just taste good.
My recipe makes 2 cups of creamy and silky smooth ‘hummus’. And I have been using it in a variety of ways. I made some cute little canapes with slices of mini cucumbers, and have also spooned it on top of my lunch salad, in place of a dressing. It is very flavorful and really pretty too!
Makes 2 cups
- 1 pound of raw carrots, peeled and cut into 1 inch lengths
- Juice from 1 small lemon
- 1 or 2 cloves garlic, peeled, smashed and minced
- 1 Tbs olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- dashes of salt and pepper
- Cook the carrots in boiling water approximately 15 minutes.
- Drain the water and allow the carrots to cool for a few minutes.
- Place the carrots, garlic, and lemon juice in the bowl of your food processor or blender and pulse several times until carrots chunks are broken.
- Add the olive oil and spices and puree till smooth.
- Remove to a storage container and chill until ready to use.
- Store leftovers in the refrigerator.
Weight Watchers P+ = 1.
Calories 46; Protein 1g; Carbohydrate 8g; Fat 2g; Fibre 2g.
Remove the peel from the carrots for the silkiest ‘hummus’ texture.
Pulse a few times to break up carrots and then add seasonings and olive oil.
Chill a couple of hours before serving.
Serve on salad in place of dressing… and those cherry tomatoes are the first of my season’s harvest!