Carrot Hummus

1. 1

   In a covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or tender, drain.

2. 2

   In processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt.

3. 3

   Cover and process until smooth.

4. 4

   Transfer to a small serving bowl.

5. 5

   Stir in 1 tablespoon parsley.

6. 6

   Sprinkle top with remaining parsley.

7. 7

   Cover and chill for 1 hour to 3 days.

8. 8

   If necessay, stir in water, 1 tablespoon at a time, to make a dipping consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.