Last year I attended a cooking class at Henry Ford Hospital, West Bloomfield by Chef Frank Turner. I have recently had a couple requests for a good hummus recipe and although this is not your typical hummos it is a DELICIOUS variation. I remember seeing him make this and thinking...that is not hummus? but yes it is, and it is worth it! Try it out and let me know what you think.
To give a little background. Henry Ford Hospital, West Bloomfield has taken a very fresh approach to hospital food service, nutrition, and healthy education. They are involved with Channel 7 News and provide Healthy Living tidbits, provide room service, grow various items in their own green house, and have an indoor farmers market on their "main street." Once again, this is a very fresh perspective to hospital food service and the importance of community health and wellness education.
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| Henry Ford Hospital, West Bloomfield Demonstration Kitchen with Registered Dietitian, Amy Gluck, and Chef Frank Turner |
Michigan Carrot Hummus
Prep Time: 20 minutes *
Cook Time: *
½ small white onion
10 oz. garbanzo beans – if canned, drained and rinsed
7 oz. carrots – peeled and chopped
½ oz. tahini paste
2 Tablespoons fresh chopped garlic
2 oz. lemon juice
½ oz. lime juice
½ teaspoon toasted ground cumin
½ teaspoon toasted ground coriander
A “pinch” of ground curry
2 teaspoons fresh chopped parsley
3 oz. olive oil
1/4 teaspoon fresh ground ginger
½ teaspoon paprika
1 Tablespoon kosher salt
Great as a vegetable dip, served with warm pita bread or as a flavorful spread.
1. Peel and boil carrots in salted water 6-8 minutes.
2. Add the drained rinsed garbanzo beans, diced onions, and chopped garlic to the boiling carrots and simmer till the beans are hot or about 2-3 minutes.
4. Drain cooking water and place bean mixture and carrots in food processor; pulse 1-2 times.
5. Add all remaining ingredients and puree until smooth.
10 oz. garbanzo beans – if canned, drained and rinsed
7 oz. carrots – peeled and chopped
½ oz. tahini paste
2 Tablespoons fresh chopped garlic
2 oz. lemon juice
½ oz. lime juice
½ teaspoon toasted ground cumin
½ teaspoon toasted ground coriander
A “pinch” of ground curry
2 teaspoons fresh chopped parsley
3 oz. olive oil
1/4 teaspoon fresh ground ginger
½ teaspoon paprika
1 Tablespoon kosher salt
Great as a vegetable dip, served with warm pita bread or as a flavorful spread.
1. Peel and boil carrots in salted water 6-8 minutes.
2. Add the drained rinsed garbanzo beans, diced onions, and chopped garlic to the boiling carrots and simmer till the beans are hot or about 2-3 minutes.
4. Drain cooking water and place bean mixture and carrots in food processor; pulse 1-2 times.
5. Add all remaining ingredients and puree until smooth.
CARROT HUMMOS - Heart Smart Version - Chef Frank Turner
To see all the Henry Ford Heart Smart Recipes -
Prep Time: 20 minutes *
Cook Time: *
(Total time will vary with appliance and setting.)
8 cups (about 2 1/2 pounds) carrots, peeled, chopped in 1- inch pieces
5 whole garlic cloves, peeled
1 tablespoon whole cumin seed
1 tablespoon ground cumin
1 tablespoon packed brown sugar
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon group black pepper
4 tablespoons reduced fat cream cheese
2 tablespoons fresh ginger root, grated
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons tahini (sesame paste)
1/8 teaspoon cayenne pepper
2 to 3 tablespoons water
Preheat oven to 350°F. In a large oven-safe casserole dish, place carrots, garlic cloves, cumin seed, ground cumin, brown sugar, 1 tablespoon olive oil, salt and pepper; toss to combine. Cover and roast in oven until soft, about 1-1/4 hours. Remove from oven and allow to cool slightly. Transfer roasted ingredients to a food processor or blender and add 1 tablespoon olive oil, cream cheese, ginger root, lemon juice, tahini and cayenne pepper. Puree all ingredients, slowly adding water until desired consistency is achieved.
YIELD: 12 (1/4 cup) servings
*TOTAL TIME: 2 (two) hours
| Nutritional Information Calories = 88 Fat = 4 gm Saturated fat = 1 gm Cholesterol = 2 mg Protein = 2 gm Sodium = 153 mg Carbohydrate = 10 gm Fiber = 3 gm Calcium = 45 mg Calories from fat = 41% FOOD EXCHANGES: 2 vegetable, 1/2 fat |
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**After seeing these recipes if you have any interest in attending a Henry Ford Hospital, West Bloomfield cooking class check Henry Ford West Bloomfield Demonstration Kitchen or call (248) 325-3890.** I highly recommend these cooking classes they are very fun and educational. Example upcoming topics include: vegetarian entrees, sustainable gardening 101 cooking class, kids pasta making cooking class etc etc etc. AWESOME.
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