Take a peak at this delicious appetizer creation which happens to be a wonderful addition to your New Year’s Eve or New Year’s Day party! The roasted carrots and homemade creamy hummus are rich in flavor and pair well together. Serve it also alongside warmed pita, ciabatta or French baguette slices, breadsticks, or fresh vegetables. Pros to this colorful, healthy appetizer include quick preparation and the ability to prepare in advance. The rainbow baby carrots bring a lot of color to the table, and are a definite crowd pleaser as they, in addition to the dip, are gluten free, vegetarian, and vegan.
The Creative Eats team wishes all of our readers a very Happy New Year!
Ingredients:
- 2, 12 ounce packages of rainbow baby carrots
- 1/2 teaspoon each salt and pepper
- 2-3 tablespoons olive oil
- 3 teaspoons dried parsley
- 1, 14 ounce can hearts of palm, drained but not rinsed
- 1, 15.5 ounce can white beans, drained but not rinsed
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 3 cloves garlic, peeled
- 1/2 teaspoon each salt and pepper
- fresh parsley (approx. 1/4 cup)
Method of Preparation
- Preheat oven to 375F.
- Combine the first four ingredients (carrots, salt/pepper, olive oil, dried parsley) on a sheet tray and place into preheated oven for 30 – 35 minutes.
- In a food processor, place all remaining ingredients. Blend until a smooth consistency is reached. Place into a serving bowl and set aside.
- Remove carrots from oven and allow to cool before placing onto a serving platter.
Side Notes:
* If not serving immediately, place hummus and carrots in refrigerator. Allow carrots to come to room temperature before serving.
* Serving suggestion- garnish hummus with a drizzle of olive oil and a handful of toasted pine nuts.
* Can also serve with warmed pita.
Enjoy!
This is incredible! How did you come up with this? I never would have thought of this creation, particularly because I am typically not a huge fan of carrots, but it’s the best healthiest snack I’ve ever had – and it tastes so decadent! And super easy to make. I made it with whole rainbow carrots instead because they were so much cheaper and cut them into strips. I made strips out of three huge carrots, thinking I would have that for snacks during the week but I took one test bite and proceeded to eat all the carrots I had made in one sitting, it was that good! I am currently making more carrots right now!
Hi Jess! Thank you so much for your comment! We’re so glad you loved this recipe! I remember that I had recently eaten at a vegan restaurant where they made “crab cakes” using hearts of palm and I liked them so much that I wanted to make a recipe with them and thought that they would make a really good dip. So we ended up experimenting a bit with the ratio of white beans to the hearts of palm and eventually came up with the recipe above. Keeping with the healthier theme, we decided to pair it with roasted carrots, though pretzels or bagel chips would be tasty also! Thanks again for your comment!!
Do you think Artichoke could be a good replacement for the Hearts of Palm?
Absolutely! You can easily substitute artichoke hearts for the hearts of palm.
This sounds so good.
Thanks Seth! Glad you liked it! 🙂
Looks great! Thanks
Thanks so much!