ROASTED RED PEPPER AND CARROT HUMMUS

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Roasted Red Pepper and Carrot Hummus image

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

8 baby carrots
2 cups garbanzo beans (if using canned, about one can, drain and rinse)
1 teaspoon sea salt (or to taste)
2 garlic cloves (minced)
1/2 tablespoon lemon juice
2 tablespoons peanut butter
6 ounces roasted red peppers (about the equivalent of one large bell pepper)
1/4 cup water

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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