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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Carrot Hummus

Makes: 16 servings
Serving size: 2 tablespoon
Prep 20 mins Chill 1 hr
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 KitchenMake-Ahead Directions:
  • Prepare as directed, except cover and store in the refrigerator for up to 3 days.
Nutrition Facts (Carrot Hummus)
  • Servings Per Recipe 16,
  • cal. (kcal) 60,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 8,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 2,
  • vit. A (IU) 2381,
  • vit. C (mg) 3,
  • sodium (mg) 124,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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