The entire carrot, greens and all, makes a flavourful snack served with cucumber coins or celery. Rich in an array of nutrients and healthy fats, this bite will keep you going until your next meal.
Tip: Use raw beets and their greens in place of carrots for an earthy magenta alternative.
Carrot Tahini Hummus with Carrot Top Pesto
Ingredients
- 2 cups (500 mL) carrot tops or fresh dill, roughly chopped
- 1/2 cup (125 mL) raw pine nuts, more for serving
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) lemon juice
- 1/4 tsp (1 mL) sea salt
- 1 garlic clove, peeled
- 4 carrots, roughly chopped
- 1/2 cup (125 mL) raw tahini
- 3 Tbsp (45 mL) lemon juice
- 2 Tbsp (30 mL) water, plus more as needed
- 2 Tbsp (30 mL) white miso paste
- 1 tsp (5 mL) ground cumin
- 1 cup (250 mL) cooked chickpeas
Nutrition
Per serving:
- calories265
- protein6g
- fat22g
- saturated fat3g
- trans fat0g
- carbohydrates15g
- sugars3g
- fibre4g
- sodium274mg
Directions
01
For pesto, in food processor, pulse carrot tops until finely minced. Add pine nuts and pulse to incorporate. Add remaining pesto ingredients and blend for 30 seconds to 1 minute, stopping to scrape down sides once or twice, until mostly smooth.
02
For hummus, in food processor, pulse garlic until minced. Add carrots and pulse until minced. Add tahini, lemon juice, water, miso, and cumin. Blend until smooth and creamy. Add chickpeas, blend until smooth, scrape down sides, and blend again, adding more water to thin as needed.
03
Spoon hummus into serving bowl, top with pesto and a sprinkling of pine nuts (toasted, if desired). Serve.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
