Carrot Hummus

1. 1

   In a saucepan with a lid, cook carrots in boiling water for 6 to 8 minutes or until tender; drain.

2. 2

   In a food processor, combine cooked carrots, beans, tahini, lemon juice, garlic, cumin and salt.

3. 3

   Cover and process until smooth, stopping to scrape down sides a couple of times.

4. 4

   Transfer to a small bowl and stir in parsley.

5. 5

   Cover and chill for at least 1 hour.

6. 6

   (If too thick, stir in water, 1 tablespoon at a time until desired consistency is reached).

7. 7

   Serve with suggested dippers.

* Per serving · 4 servings · Values may vary.