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Carrot Hummus

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  • Makes: 16 servings
  • Serving Size: 2 tablespoon
  • Prep: 20 mins
  • Chill: 1 hr

Carrot Hummus

Directions

  1. In a small saucepan, cook chopped carrot, covered, in a small amount of boiling water for 6 to 8 minutes or until tender; drain.
  2. In a food processor, combine cooked carrot, beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until smooth. Transfer to a small serving bowl. Stir in parsley.
  3. Cover and chill for at least 1 hour. If necessary, stir in enough water, 1 tablespoon at a time, to reach dipping consistency. If desired, garnish with carrot and/or lemon peel strips. Serve with assorted dippers.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed, except cover and store in the refrigerator for up to 3 days.

Nutrition Facts (Carrot Hummus)

  • Per serving:
  • 60 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 124 mg sodium,
  • 8 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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