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!
