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A platter of sous-vide carrots and hummus.

Sous-Vide Carrots with Hummus

Perfectly cook carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.
Whether served as an appetizer or a side, this dish is sure to impress. The sous-vide carrots retain their natural sweetness, while soaking up all the flavours of the other ingredients. The slight spiciness is tempered by the creamy hummus.
Full disclosure… this has been our dinner for 2, on more than one occasion. That is how seriously good it is!
Tip: Sous-Vide ahead of time, then just pan-fry before serving.
5 from 1 vote
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine North American
Servings 4 People

Ingredients
  

  • 1 pound of carrots peeled and rinsed (approximately 15 - 5” carrots)
  • 1 tablespoon butter
  • 1 tablespoon crushed hot chili pepper spread
  • 1 tablespoon honey
  • inch piece of ginger peeled and sliced
  • ¼ tablespoon pepper
  • Pinch of salt

Suggested Serving

  • 2 cups of hummus homemade or store bought
  • 2 tablespoons fresh chopped mint
  • A few mint leaves optional

Instructions
 

  • Set the Sous-Vide Stick to 185°F for one hour and preheat the water bath.
  • Place the carrots, butter, crushed chillies, honey, ginger, salt & pepper, into a vacuum bag, seal and vacuum the air out. Add the bag to the preheated water and cook for one hour.
  • Note: if making ahead, at this point, the carrots can be stored in the refrigerator for up to 4 days.
  • Empty the entire contents of bag into a 12-inch skillet and cook over medium-high heat, turning occasionally, until the liquid has reduced to a shiny glaze, about 4 to 5 minutes.
  • Spread a layer of hummus on a platter, place the carrots on top, pour over anything left in the skillet, then sprinkle with the chopped mint. Garnish with mint leaves. Serve warm. Enjoy!
Keyword barbeque side dish, carrot recipes, side dish recipes, Sous Vide, sous vide carrots, Sous Vide Recipes
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