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Spicy Carrot & Black Bean Hummus

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Ingredients

  • Healthful (but sometimes ho-hum) hummus gets a very veggie flavor boost from pureed cooked carrots. The addition of jalapeno adds just the right kick of spicy something-something. But of course feel free to omit the jalapeno if you want a milder flavor.
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 jalapeno, seeds removed, finely chopped
  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 1 1/2 teaspoons cumin
  • Unrefined sea salt, to taste
  • 3 tablespoons lime juice
  • 1 can (15 ounces) BPA-free canned beans, rinsed and drained

Details

Preparation

Step 1


1. Heat the oil in-sized heavy skillet; add the garlic, jalapeno and onion and sauté 3-4 minutes. Add the carrots and sauté until all vegetables are soft, about 4 more minutes. Add the cumin and season with salt to taste. Set carrot mixture aside to cool.
2. Transfer the cooled carrot mixture to a high-speed blender (we like Vitamix.) Add the lime juice and beans. Process for 2 full minutes, or until smooth and creamy.
**Note: Carrot & Black Bean Hummus will keep for 3 days if stored in a covered container in the refrigerator (we love Ceramcor’s Fridge-X “Green” storage containers,by the way!)
Recipe source: Clean Cuisine, Ivy Larson

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