- In a small saucepan, cook chopped carrot, covered, in a small amount of boiling water for 6 to 8 minutes or until tender; drain.
- 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.
- 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
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