Carrot Hummus

After pulling a few fresh carrots out of the ground I made this dip, it goes goes with all the fresh garden vegetables pouring in this time of year.



1 cup  chopped carrots
1 15-ounce can  garbanzo beans (chickpeas), rinsed and drained
1/4 cup  tahini (sesame seed paste)
2 tablespoons  lemon juice
3 cloves  garlic, quartered
1/2 teaspoon  ground cumin
1/4 teaspoon  salt
2 tablespoons  snipped fresh parsley
Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks of all kinds, and/or whole-grain crackers)


In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.

Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water or, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups, 16 (2-tablespoon) servings.


One Comment Add yours

  1. Oh yum, this sounds awesome! I adore hummus

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