- Kim Campbell
Carrot Hummus
Updated: Jun 22, 2018
This is slightly sweet and savory hummus is perfect as a dip or as a sandwich filler.

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
4 carrots, peeled and cut into large chunks
3 garlic cloves, peeled
¼ cup water
¼ cup lemon juice
2 tablespoons tahini
One 15-ounce can garbanzo beans, drained and rinsed (or 1 ½ cups cooked chickpeas)
1 teaspoon ground cumin
¼ teaspoon sea salt
¼ teaspoon black pepper
Directions:
1. Put the carrots in a medium pot and add just enough water to cover them. Bring to a boil over high heat, reduce the heat to medium-low, and cook until tender, 10 to 15 minute. Drain and rinse under cold running water
2. Combine the garlic, water, lemon juice, and tahini in a food processor and blend until mixed well. Add the cooked carrots, chickpeas, cumin, salt, and pepper and process until smooth. Serve.