If you’re on the lookout for a delicious and healthy snack, reach for Carrot Hummus and Curried Hemp Seed Crackers. The sweet, spicy, and nutty flavors combine in a colorful treat you’ll feel good about eating.
Carrot Hummus and Curried Hemp Seed Crackers should be your new best friend. I’m pretty sure it’s mine. I never imagined Carrot Hummus could be all that, but it truly is! It’s sweet and colorful, and the ingredient list is approachable and lives on the healthy side of the street.
I got a bunch of young carrots in my CSA box, and wanted to find something tasty to use them in. I roasted them up and they became the main ingredient in my hummus.
I eat hummus as a spread for sandwiches, with veggies, pita chips. You know the drill. It makes a great snack or meal option on a Meatless Monday (both the hummus and these crackers are gluten free, too).
I wanted to make crackers to dip into this batch, and the curry powder, black pepper, and nuttiness of these crackers pair perfectly with this sweet Carrot Hummus.
Have you tried hemp seeds in your baking? The first time I tried hemp seeds… Wait. That sounds like a story headed in the wrong direction! Let’s start again. I was really impressed with hemp seeds the first time I tried baking with them (I added them to pancakes recently).
Hemp seeds not only add great protein, fiber, and omega-3 and omega-6 fatty acids to these crackers, but they also add a fabulous, nutty flavor.
An no worries: there’s no buzz from hemp seeds because they don’t contain the same buzzy stuff that’s in marijuana. Add them to your next batch of muffins, pancakes, or sprinkle them on your next salad.
Carrot Hummus with Curried Hemp Seed Crackers is a colorful, flavorful snack. I love this hummus as an alternative version to the usual, and can’t wait to make it again.
You’ll find a Yummly (or Yum) button in my social media sharing toolbar. Yummly is a great site where you can catalog your recipes and have access to all sorts of fab foods! Check out my Yummly page while you’re there!
Recipe for Carrot Hummus with Curried Hemp Seed Crackers
Makes about 2 cup of hummus and about 40 crackers
INGREDIENTSFor the hummus
- 1/2 pound carrots, ends trimmed, scrubbed and cut into 1-inch pieces
- 6 ounces cooked chickpeas (drained and rinsed if using canned)
- 3 garlic cloves, skin on
- 2 tablespoons olive oil, divided, plus extra to drizzle over hummus before serving
- Juice from 1/2 a lemon
- 2 tablespoons orange juice
- 2 tablespoons tahini
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1-1/2 cups almond meal
- 3 heaping tablespoons hulled hemp seeds
- 3/4 teaspoon dried yellow curry
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon sea salt, plus extra flaked salt to top
- 1 egg
- 1 tablespoon olive oil
- 1 tablespoon water
INSTRUCTIONSFor the hummus
- Preheat the oven to 425 degrees F.
- Add 1 tablespoon of the olive oil, 1/4 teaspoon salt, and 1/4 teaspoon of the black pepper to a bowl. Add the carrot pieces and the garlic, and toss to coat.
- Transfer the carrots and garlic to a baking sheet and roast for 15-20 minutes, tossing every so often.
- Remove from the oven when the carrots begin to caramelize and turn color.
- Allow the mixture to cool.
- Add the chickpeas and carrots to a food processor. Squeeze the garlic from their skins and add to the food processor. Add the remaining 1 tablespoon of olive oil, lemon juice, orange juice, tahini, and remaining salt and pepper to the food processor. Blend until smooth.
- Taste and adjust the seasoning as needed. Refrigerate until ready to serve.
- Before serving, drizzle with olive oil and add a pinch of ground black pepper over the top.
- Reduce the oven to 350 degrees F.
- Combine the almond meal, hemp seeds, curry powder, ground black pepper, and salt in a medium bowl. Whisk to combine.
- In a small bow, combine the beaten egg, olive oil, and water. Mix well to combine.
- Add the wet mixture to the dry mixture and stir until combined.
- Place one sheet of parchment paper on a flat surface. Transfer the dough to the parchment paper, and top it with a second sheet.
- Use a rolling pin to flatten the dough so it’s about 1/8-inch thick. Try to keep the shape in a long oval (or as rectangular as possible) so it fits on a baking sheet.
- Transfer to a baking sheet, on the paper. Remove the top sheet.
- Bake for 12-14 minutes or until golden and crisp.
- Remove from the oven and allow it to cool slightly. While still warm, transfer the a cutting board.
- Use a sharp knife to cut away the edges, and cut the remaining dough into small squares. Brush the tops lightly with water (not too much), then sprinkle with flaked salt.
- Allow the crackers to fully cool before serving.