Carrot Hummus
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Ingredients
- 1 cup chopped carrots (2 medium)
- 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons lemon juice
- 2 cloves garlic, quartered
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons snipped fresh parsley
Details
Preparation
Step 1
In a small saucepan, cook chopped carrot, covered, in a small amount of boiling water for 6 to 8 minutes or until tender; drain.
2. In a food processor, combine cooked carrot, beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until smooth. Transfer to a small serving bowl. Stir in parsley.
3. Cover and chill for at least 1 hour. If necessary, stir in enough water, 1 tablespoon at a time, to reach dipping consistency. If desired, garnish with carrot and/or lemon peel strips. Serve with assorted dippers.
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