Carrot Hummus

I got this recipe from a Diabetic cooking class at my local cooperative extension

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 2 cups

Ingredients

• 1  cup  chopped carrot
• 1 (15 ounce) can chickpeas
• 1⁄4 cup tahini
• 2  tablespoons lemon juice
• 2  garlic cloves
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon  natural sea salt
• 2  tablespoons parsley

Directions

1. in a covered saucepan boil carrots 6-8 minutes.
2. in a food processor combine carrots, garbanzo beans, tahini, lemon juice, garlic, cumin and salt.
3. Process until smooth then stir in parsely.
4. chill for at least 1 hour and serve with veggie dippers.