Print

Carrot Hummus Appetizer

Hummus becomes colorful and lightly sweet with the addition of pumpkin. It becomes a vivid, crowd-pleasing appetizer for your next party with the bright carrot slices serving as an edible spoon. Good for a healthy snack too!
Course Appetizer/Sides
Cuisine Mediterranean
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Dairy Free, DASH (low-salt), Vegan, Vegetarian
Keyword Easy-to-prepare, Make Ahead, party food, plant-based, Quick
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 165kcal
Author Chief Desirist Dr Hanna

Equipment

  • food processor
  • Garlic press

Ingredients

  • 4 oz pumpkin or butternut squash
  • ½ cup water
  • 1 tsp oil
  • 15 oz chickpeas canned
  • 2 TBSP tahini
  • 1 tsp cumin ground
  • 1 TBSP lemon juice
  • 1 garlic clove minced
  • Optional: a handful of fresh cilantros chopped
  • Optional: chili to taste
  • 1 carrot peeled
  • 2 TBSP curly parsley for decoration
  • toothpicks

Instructions

  • Peel and cut pumpkin into small cubes. Place them in a microwave-safe dish and cover it with a plate. Cook pumpkin till soft, about 5-7 minutes.
  • Meanwhile prepare the rest of the ingredients: rinse and drain the chickpeas and place them into a food processor. Add the tahini, cumin, lemon juice and minced garlic. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 1-2 minutes or until smooth. Leave puree in food processor and set aside.
  • When the pumpkin is done, let it cool for 5-10 minutes.
  • Prepare the carrot: peel and slice it for about 5 mm wide. Snip about 12 short twigs of parsley for decoration. Set aside.
  • Add the cooled pumpkin to the food processor. Process until smooth. Swirl in the optional cilantro.
  • Spread the pumpkin-chickpea mix on a large plate evenly.
  • Pin a toothpick through the parsley pieces, then into the carrot slices, sidewise. Then dip the carrots into the hummus.
  • Serve it cold.
Chief Desirist Dr Hanna

Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

Recent Posts

Diet Desires Newsletter Mar 2021 | International Women's Day Recipes

We celebrate the achievements of women all over the world through recipes.

4 years ago

Easy Somlói Galuska Sponge Cake

Easy Somlói Galuska is a no-cook version of the original Hungarian sponge cake. Boxed ladyfingers,…

4 years ago

Diet Desires Newsletter Feb 2021 | Happy Valentines Day

This is the famous Somlói Galuska edition of the Diet Desires Newsletter with the Hungarian…

4 years ago

Aphrodisiac Salad with Pomegranate

Aphrodisiac Salad with pomegranate, garlic, watermelon, chilis, cacao nibs, almonds that improve romance, libido, and…

4 years ago