CARROT HUMMUS

Carrot Hummus image

Serve with pita chips, vegetable sticks or crackers. If too thick, stir in water, 1 tablespoon at a time until desired consistency is reached.

Provided by Mikekey *

Categories Dips

Time 1h15m

Number Of Ingredients 8

Ingredients

1 c chopped carrot (no need to peel)
1 can(s) (15 oz) garbanzo beans, rinsed and drained (chick peas)
1/4 c tahini, stirred well (not sesame oil)
2 Tbsp lemon juice
2 clove garlic, peeled and quartered
1 tsp ground cumin
1/2 tsp salt, or to taste
2 Tbsp fresh chopped parsley

Steps:

1. n a saucepan, cook carrots in boiling water for 6 to 8 minutes or until tender; drain.
2. In a food processor, combine cooked carrots, beans, tahini, lemon juice, garlic, cumin and salt. Cover and process until smooth, stopping to scrape down sides a couple of times. Transfer to a small bowl and stir in parsley.
3. Cover and chill for at least 1 hour.

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