Carrot Hummus
photo by Muzicgirl
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
2 CUPS
ingredients
- 1 cup carrot, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1⁄4 cup tahini
- 2 tablespoons lemon juice
- 2 garlic cloves, rough chop
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon kosher salt
- 2 tablespoons parsley, fresh flat leaf Chopped
directions
- In a covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or tender, drain.
- In processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt.
- Cover and process until smooth.
- Transfer to a small serving bowl.
- Stir in 1 tablespoon parsley.
- Sprinkle top with remaining parsley.
- Cover and chill for 1 hour to 3 days.
- If necessay, stir in water, 1 tablespoon at a time, to make a dipping consistency.
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Reviews
-
I followed the recipe as written. This looked absolutely gorgeous, (see my photo,) but taste-wise, I did not care for it at all. Despite the seasonings, I thought it rather bland - except for the garlic, which was somewhat *too* prominent. Otherwise, definitely needed more salt, maybe more lemon and cumin, too. Anyway, my friend I made it for thought it was great, (or at least that's what she said,) but I didn't like it, and I wouldn't make it again.
RECIPE SUBMITTED BY
Antifreesz
United States