Hummus Recipes

At Haute Chefs it is our vision to represent the most stylish and beautiful presentation of food. Our mezze is the perfect example of this. Not only is there an assortment of delicious flavors and unique tastes but the colors of all the dips, chips, cheeses, fruits and veggies really draws your eyes in. We want to share with you two of our most loved hummus recipes. The roasted carrot hummus and our green edamame hummus. Two different flavors but equally as delicious!


Roasted Carrot Hummus

3 ½ cups (15 servings)

1 pound Carrots (peeled and coarsely chopped)

1 tsp. Ground Cumin Seeds (roasted)

2 medium Garlic Cloves

4 Tbsp. Extra-Virgin Olive Oil

3 Tbsp. Tahini

4 to 5 Ice Cubes

3 to 4 Tbsp. Harissa Paste

2 Tbsp. Lemon Juice (freshly squeezed)

Salt and Pepper to taste

To prepare the Roasted Carrot Hummus, first you want to place the carrots in a mixing bowl and toss with the best olive oil you can find. Then add in the whole garlic clove and toasted freshly ground cumin seeds. During this initial prepping of the carrots you can preheat the oven to 350 degrees. Once the oven is fully heated you can add the mixture to a baking sheet and cook for 20 minutes.

After the 20 minutes, remove the carrots from the oven and let cool slightly. Use a food processor fitted with the blade attachment to combine carrots and garlic. This mixture should be processed until it is smooth consistency. Gradually add in olive oil, tahini, and ice cubes. Again process this mixture until smooth.

Lastly add the harissa, the lemon juice and season with the salt and pepper. Pulse again in the food processor to combine. It is up to your taste buds if you’d like to add more harissa! The hummus should then be cooled in the refrigerator for about 1 ½ hours before serving.


Edamame Hummus (Not Pictured)

1 (12 oz) package Frozen Shelled Edamame

2 Garlic Cloves (finely minced)

½ cup Tahini

½ cup Water

½ cup Cilantro (packed)

¼ cup Lemon Juice

4 Tbsp. Extra-Virgin Olive Oil

1 tsp. Kosher Salt

¾ tsp. Cumin

Cayenne to taste

This edamame recipe is a similar process to the carrot hummus. To start you want to boil a large pot with salted water and add frozen edamame. Once the water is at a simmer, let the edamame cook until tender for about 5 minutes, then drain.

In a small skillet, heat the olive oil over low heat. To the skillet, you then want to add garlic and let steep in the oil for two minutes. Let the garlic and oil cool.

The last step for this hummus is to combine all of the ingredients. This is where a food processor comes in handy again. Simply add in the edamame, tahini, water, cilantro, lemon juice, olive oil with garlic mixture, kosher salt, cumin and cayenne pepper. Blend it up until smooth!

Both of these recipes taste amazing with veggies or our house made toasted pita chips dusted with sumac. It’s the perfect healthy snack and something a little different from a traditional hummus!

Father’s Day

Chef Nimer and his oldest of two sons, Nico.  Los Angeles, CA  Photo by: Steve Steinhardt

It’s time to celebrate that special someone in your life no matter how near or far he may be. Father’s Day is coming up this Sunday! And I bet we know exactly what would make his day a special one. We’ve created the perfect Father’s Day menu with our in house Seven Bone Prime Rib recipe. This recipe is the star of the show and every meat-lover’s dream.

When purchasing prime rib, you of course want to buy the best quality. When cooking this dish in our kitchen we make sure to use the freshest and tastiest ingredients. Believe us, it is worth it!

Seven Bone Prime Rib

½ cup Olive Oil
2 Tbsp. Sea Salt
2 Tbsp. Fresh Chopped Rosemary
1 ½ Tbsp. Fennel Pollen

1 cup Sour Cream
½ cup Horseradish
½ squeeze Lemon
Sea Salt & Pepper



To begin preparing this prime rib, it is important to let the meat rest for 30 minutes before cooking. During this time, you can start to preheat the oven to 450 degrees. Make sure the oven is left at this temperature for a full half hour. After the meat has been set out you can begin gathering the ingredients for the rub. This includes a mixture of olive oil, heavy sea salt, pepper, freshly chopped rosemary and fennel pollen. Pure fennel pollen is called “spice of the angels” because it can enhance any dish with its’ sweet and pungent qualities. Mix together these ingredients and generously rub on the meat so all is well seasoned.

After all the rub is used up, make sure the prime rib is placed on a roasting pan that can go straight into the oven! On the roasting pan you can also include chopped carrots, onions, or potatoes which can be used as a rack to rest the rib on while cooking. Once the rib is cooked in the oven for 30 minutes you need to turn it off for the next five hours. The chef made an important note in this recipe to not open the oven for any reason. Not even a peak! It must be in the oven for the full five hours without any heat escaping.

Finally, you can take the ribs out of the oven after the long, but worth it, wait! Although this prime ribs is wonderful on it’s own, this special sauce really makes the dish even more spectacular. For the sauce the juices from the meat must be saved. To the meat juices just add sour cream, horseradish (for the extra kick), squeeze of lemon, with a touch of sea salt and pepper to taste. In this sauce, you will also get the amazing flavors of the fennel and touch of rosemary from the rub.

This prime rib is so juicy and flavorful it is likely to be Dad’s new favorite dish! It is also an easy way to impress any dinner guests. Dad isn’t only going to love this prime rib, but there are many delicious Haute Chef recipes to be served by its’ side. We’ve even created a special menu from our kitchen for you to enjoy. If you’d like more information on how to make any of these recipes please shoot us an email!


7 Bone Prime Rib with Creamy Horseradish Sauce


‘New Style’ Kale Caesar Salad with Popped Garbanzo & Quinoa Croutons


Roasted Fingerling Potatoes with Garlic & Crispy Sage

Creamed Spinach Gratin

Crispy Brussel Sprout with Roasted Pistachio


Chocolate Chip Brioche Bread Pudding with Creme Anglaise