Low Fat Carrot Hummus

1. 1

   In a covered small saucepan, cook the carrots in a small amount of boiling water for 6-8 minutes or until tender; drain.

2. 2

   In a food processor, combine cooked carrots, garbanzo beans, lemon juice, garlic, cumin and kosher salt. Cover and process until smooth.

3. 3

   Transfer to a small serving bowl. Stir in one tablespoon of parsley. Sprinkle top with remaining parsley. Cover and refridgerate 3 hours to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.