ROASTED RED PEPPER AND CARROT HUMMUS
A combination of hummus recipes that I've found online and in recipe books. I especially like this recipe for its cool carrot taste. Very refreshing dip for crackers, veggies, or used in a pita or wrap.
Provided by for the love of veg
Categories Beans
Time 10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Add baby carrots to food processor and pulse to mince well.
- Add remaining ingredients, except water.
- Process until all vegetables and beans are well blended and creamy. Process less time for a chunkier hummus.
- Add up to a 1/4 cup water, as needed, to create the desired consistency.
- NOTE: The carrots contain a lot of water. The hummus will not dry out as much as hummus usually does when stored. This will keep for about a week in the fridge. I haven't yet tried freezing this recipe.
- VARIATION: Add some dried dill weed, fresh thyme or basil, or another favorite herb. Cayenne pepper, jalapenos, chilis, or tabasco sauce can be added for a spicy version.
- Makes about 3 cups. Six 1/2 cup servings.
Nutrition Facts : Calories 138.1, Fat 3.7, SaturatedFat 0.7, Sodium 1050.2, Carbohydrate 21.8, Fiber 4.5, Sugar 1.2, Protein 5.7
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