0/5
(0 Votes)
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
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
You'll also love
-
Stir Fry Canned Green Beans 0/5 (0 Votes) -
Baked Salmon with chive cream 0/5 (0 Votes)
You'll also love
-
Fresh Peach and Rhubarb Pie 0/5 (0 Votes) -
Cucumber, White Bean and Avocado... 0/5 (0 Votes)