Carrot Hummus

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  • Makes: 16 servings
  • Serving Size: 2 tablespoon
  • Prep: 20 mins
  • Chill: 1 hr
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Carrot Hummus
Ingredients
1
cup chopped carrots (2 medium)
1
15 ounce can garbanzo beans (chickpeas), rinsed and drained
1/4
cup tahini (sesame seed paste)
2
tablespoons lemon juice
2
cloves garlic, quartered
1/2
teaspoon ground cumin
1/4
teaspoon salt
2
tablespoons snipped fresh parsley
 
Thin bite-size carrot strips and/or thin lemon peel strips (optional)
 
Assorted dippers (such as toasted whole wheat pita wedges, whole grain crackers, and/or vegetable sticks)
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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