Roasted Red Pepper and Carrot Hummus
Ready In: 10 mins
Serves: 6
Yields: 3 cups
Ingredients
- 8 baby carrots
- 2 cups garbanzo beans (if using canned, about one can, drain and rinse)
- 1 teaspoon sea salt (or to taste)
- 2 garlic cloves (minced)
- 1⁄2 tablespoon lemon juice
- 2 tablespoons peanut butter
- 6 ounces roasted red peppers (about the equivalent of one large bell pepper)
- 1⁄4 cup water
Directions
- Add baby carrots to food processor and pulse to mince well.
- Add remaining ingredients, except water.
- Process until all vegetables and beans are well blended and creamy. Process less time for a chunkier hummus.
- Add up to a 1/4 cup water, as needed, to create the desired consistency.
- NOTE: The carrots contain a lot of water. The hummus will not dry out as much as hummus usually does when stored. This will keep for about a week in the fridge. I haven't yet tried freezing this recipe.
- VARIATION: Add some dried dill weed, fresh thyme or basil, or another favorite herb. Cayenne pepper, jalapenos, chilis, or tabasco sauce can be added for a spicy version.
- Makes about 3 cups. Six 1/2 cup servings.
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