Carrot Cake Hummus

Hey boos!

Well, guess I ruined the surprise with that title, huh? A lot of you guys thought my dessert from the other night was a pumpkin hummus….good guess, but I can’t very well be busting out the pumpkin already now can I? What will I have for recipe ideas come fall?? 😉

After a conversation with Emilia the other day about the advantages of homemade hummus versus store-bought (oh the topics we foodies tla), I got the motivation that I’d been looking for to get in the kitchen and whip up a batch of the good stuff. But of course I couldn’t just make a regular plain Jane hummus…nope, not me…I had to get a little creative…because that’s what I do!

My kitchen is my studio…and my food is art…right, Jenn?

This was actually one of those recipes that just kinda comes to you all of a sudden. I’ve been chomping my way through my jumbo bag of sweet organic carrots for the last week or so and it just dawned on me…why not put carrots IN the hummus?!

And of course, carrot cake was the first flavor that came to mind…because I may not eat a lot of sweets, but in another life, I was a fat kid that survived on Twinkies and Oreos…so consider this my subconscious shining through! 🙂

Carrot Cake Hummus:

  • 1 can chickpeas, drained (reserve liquid)
  • 1 cup carrots, chopped and steamed until tender
  • 1 tablespoon virgin coconut oil
  • 1/8-1/4 cup maple syrup (depending on your sweet tooth)*
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • ~1/4 cup reserved liquid from chickpeas
  • 1/4 cup raisins
  • 1/4 cup unsweetened shredded coconut

1. Add chickpeas, steamed carrots, coconut oil, maple syrup, and spices to a food                     processor and pulse until combined.
2. Turn the food processor on and drizzle enough liquid from can of chickpeas down the         chute of the processor until the mixture becomes smooth and creamy.
3. Transfer hummus to a medium sized bowl and stir in raisins and coconut.

Serve with graham crackers, apple slices, or hey, why not more carrots?

That is IF you can stop eating it by the spoonful!

*The flavors meld really well in this after it sets in the fridge for a few hours. I actually made this before work on Monday morning and when I got home that night, it tasted about 2 x as sweet as it did when it first came out of the processor so use your own discretion when adding sweetener!

I know there are quite a few of you out there who have never tried dessert hummus before, but trust me on this one…

It tastes JUST like carrot cake…NOTHING like beans!

C’mon, try it!
(Foodie peer pressure at its worst best!) 😉

If you could be reincarnated after your time on Earth is through, what or who would you want to be and why?
I would love to be reincarnated as a big beautiful bird…I know it sounds cliche’ but how great would it be to just spend the days flying high in the sky without a care in the world?…well, except for the occasional airplane that is! 😉

Related Posts Plugin for WordPress, Blogger...
This entry was posted in Desserts, Snacks and tagged , , , , , . Bookmark the permalink.

23 Responses to Carrot Cake Hummus

  1. Pingback: Dessert Hummus (Trio) « Culinary Adventures in the Kitchen

  2. Pingback: Dessert Hummus (Trio) | Culinary Adventures in the Kitchen

  3. Pingback: Carrot Cake Humus | De Bakparade De Bakparade

Leave a Reply

Your email address will not be published. Required fields are marked *