Popular Conditions & Diets
Ingredients
15
Time
10m
Serves
6
Recipe by Jennifer Barr
Ingredients
15
Time
10m
Serves
6
Snack
Dessert
28 oz
Chickpeas
(28oz can) drained and rinsed
5
Medjool Dates
soaked and pitted
1/2 tsp
Vanilla Extract
4 large
Carrots
(2 cups chopped plus 3/4 cup grated)
1 Tbsp
Maple Syrup
2 1/2 Tbsp
Melted Coconut Oil
1/4 tsp
Nutmeg
1/2 tsp
Turmeric
1/2 Tbsp
Cinnamon
1 tsp
Allspice
1/2 Tbsp
Ginger
chopped
1/2 tsp
Sea Salt
2 Tbsp
Pecans
chopped
1 Tbsp
Golden Raisins
1 Tbsp
Pumpkin Seeds
chopped, for the topper
1
Peel the carrots and chop three of them into 2-inch round slices (2 cups chopped). Place them in a large pot and cover with water, adding a pinch of salt. Bring to a boil over high heat. Once boiling, reduce the heat to medium-high and cook until the carrots are soft, about 15 minutes. While they are boiling, grate the remaining carrot (3/4 cup grated) and set it aside. Also, soak the Medjool dates in warm water for 5-10 minutes.
2
Once the carrots are soft, drain the water, reserving ½ cup of the cooking liquid. Transfer the boiled carrots to a food processor along with 2 1/2 Tbsp melted coconut oil. Blend until smooth, scraping down the sides as needed.
3
Add the rinsed chickpeas, soaked dates, vanilla extract, maple syrup, spices, and grated ginger to the food processor with the carrot purée. Blend until fully combined, scraping down the sides as necessary. If the mixture needs more liquid, add the reserved cooking water 1 tablespoon at a time, blending until the desired consistency is reached.
4
Add the golden raisins, chopped pecans, and the grated carrot. Pulse (don’t fully process!) until just combined.
5
Transfer the Spiced Carrot Cake Hummus to a serving dish. Top with the remaining grated carrot, chopped pecans, and pumpkin seeds. Store in an airtight container in the refrigerator for up to 5 days.
Jenn believes in the power of plants. As a Certified Culinary Nutritionist, she enjoys creating nutritious, homemade food to cure, heal and fuel her own life with more joy and energy. She loves using her knowledge to help educate and support others to live a more optimal life. She loves meal prep, sustainable living, developing nutritionally packed plant-based foods and of course styling and snapping her creations.
