Carrot Hummus

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Published on Midwest Living (http://www.midwestliving.com)

Carrot Hummus

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Makes: 16 servings
Yield: 2 cups
Prep 15 mins
Chill 1 hr to 3 hrs to 3 days

Ingredients

1 cup chopped carrots
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
Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks, and/or whole-grain crackers)

Directions

In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.
Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups, 16 (2-tablespoon) servings.

Nutrition Facts

(Carrot Hummus)

Servings Per Recipe 16, cal. (kcal) 60, pro. (g) 2, sodium (mg) 124, Starch () 1, carb. (g) 8, chol. (mg) 0, Fat, total (g) 2, Carb Choice () 1, sat. fat (g) 0, Fat () 1, fiber (g) 2

Source URL (retrieved on August 1, 2014): http://www.midwestliving.com/recipe/carrot-hummus-1/

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