Carrot Hummus

By brenie_shydee

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

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.