carrot hummus

Name: Carrot Hummus
Prep time: 1 h 15 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 cup(s) chopped carrot (no need to peel); 1 can(s) (15 oz) garbanzo beans, rinsed and drained (chick peas); 1/4 cup(s) tahini, stirred well (not sesame oil); 2 tablespoon(s) lemon juice; 2 clove(s) garlic, peeled and quartered; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) salt, or to taste; 2 tablespoon(s) fresh chopped parsley

(3 RATINGS)

8 Pinches 2 Photos

Mikekey *

Seattle, WA

Updated on Jul 17, 2017

Serve with pita chips, vegetable sticks or crackers. If too thick, stir in water, 1 tablespoon at a time until desired consistency is reached.

Rate

prep time 1 Hr 15 Min

cook time

method Food Processor

yield 4 serving(s)

Ingredients

1 cup chopped carrot (no need to peel)
1 can (15 oz) garbanzo beans, rinsed and drained (chick peas)
1/4 cup tahini, stirred well (not sesame oil)
2 tablespoons lemon juice
2 cloves garlic, peeled and quartered
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
2 tablespoons fresh chopped parsley

How To Make carrot hummus

Step 1

n a saucepan, cook carrots in boiling water for 6 to 8 minutes or until tender; drain.

Step 2

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.
Step 3

Cover and chill for at least 1 hour.
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