Spiced Carrot Hummus with Garlic Oil

November 1st, 2011 at 12:12 pm
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Welcome, November!

I’m sorry to say that October whizzed by with Superwoman speed, but that hasn’t stopped me from enjoying the gorgeous fall weather, seasonal foods, and pumpkin-laden farmers’ markets.

Before the new month evaporates in a flurry of book events, holiday hustle and bustle, and fun cooking classes, it’s high time I post another hummus recipe. My Sundried Tomato Hummus is always a favorite, but this new recipe for fragrant spiced carrot hummus is a bit more autumnal and fitting for the season.

A few weeks ago at one of my book signings, I sampled off one of my favorite recipes from The Pure Kitchen, this Shredded Balsamic Beet & Kale Salad. I used a garlic-infused oil in the dressing from a local oil shop in town, and it added such a fun twist that I’ve been playing with infused oils and vinegars ever since.

When you cook with pure, simple ingredients and eat foods pretty close to how they’re found in nature, it leaves plenty of room for getting creative with oils, vinegars, herbs, and spices. Sometimes the best way to add a flavor punch to a simple salad or—in this case—bean dip, is with a flavored oil. You’re keeping things pure and wholesome while bumping up the flavor factor in a subtle but delicious way.

Use whatever variety of garlic oil you like in this hummus. (You could even make some yourself.) Some brands are more strongly garlic flavored than others. The oil I used was mild, offering just a hint of spicy raw garlic in the background.

Try using flavored oils in place of the extra-virgin olive oil in these recipes, too:

Spiced Carrot Hummus with Garlic Oil

Makes about 1 ¾ cups

 

1 cup peeled, chopped carrots

1 (15-ounce) can chickpeas, rinsed and drained

3 tablespoons tahini

2 tablespoons garlic extra-virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

½ teaspoon curry powder

¼ teaspoon sea salt, or more to taste

1/8 teaspoon ground cinnamon

 

Bring an inch or so of water to boil in a small pot fitted with a steamer basket. Add the carrots and steam until tender when pierced with a fork. Transfer the steamed carrots to a food processor fitted with the steel blade.

Add the remaining ingredients and process for several minutes until thick and smooth, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Refrigerate in an airtight container for up to 3 days.

Visit Allergy-Friendly FridaySlightly Indulgent Tuesday and Wellness Weekend for more healthy recipe inspiration!

Comments

  1. Wow Hallie, how did you make hummus look so amazing? I need photography lessons from you!

  2. Thank you for this recipe! My oldest is really excited about making hummus & we eat a lot of it. We’ll definitely try your recipe this weekend. Glad we have a big bag of Food Should Taste Good Chips in the pantry.

  3. I just have to substitute sunbutter for tahini to make this safe but adding carrots is a great idea! Gorgeous photos!

  4. i love the addition of the carrot! it looks delicious!

  5. I just made this (super easy, even with a toddler at my feet) and it tastes wonderful!

    Such a great way to incorporate a vegetable with a protein source. I pressed a couple of cloves of garlic instead of making garlic oil, which is a nice surprise when you get a little piece to chew on (we’re garlic lovers here). I will be using this to make wraps with kale.

    Thanks for a quick and nutritious dish.

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About me

I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.