Carrot Hummus

Name: Carrot Hummus
Ingredients: 1 cup carrot, chopped (no need to peel); 1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas); 14 cup tahini (sesame seed paste); 2 tablespoons lemon juice; 2 garlic cloves, peeled and quartered; 12 teaspoon ground cumin (or more to taste); 12 teaspoon salt; 2 tablespoons fresh parsley, chopped

8 ingredients

7 steps

Ingredients

1 cup carrot, chopped (no need to peel)
1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
14 cup tahini (sesame seed paste)
2 tablespoons lemon juice
2 garlic cloves, peeled and quartered
12 teaspoon ground cumin (or more to taste)
12 teaspoon salt
2 tablespoons fresh parsley, chopped

Directions

1

In a saucepan with a lid, 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.
3

Cover and process until smooth, stopping to scrape down sides a couple of times.
4

Transfer to a small bowl and stir in parsley.
5

Cover and chill for at least 1 hour.
6

(If too thick, stir in water, 1 tablespoon at a time until desired consistency is reached).
7

Serve with suggested dippers.