1 cchopped carrot (no need to peel)
1 can(s)(15 oz) garbanzo beans, rinsed and drained (chick peas)
1/4 ctahini, stirred well (not sesame oil)
2 Tbsplemon juice
2 clovegarlic, peeled and quartered
1 tspground cumin
1/2 tspsalt, or to taste
2 Tbspfresh chopped parsley
How to Make Carrot Hummus
- n a saucepan, cook carrots in boiling water for 6 to 8 minutes or until tender; drain.
- 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.
- Cover and chill for at least 1 hour.