Roasted Red Pepper and Carrot Hummus

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READY IN: 10mins
SERVES: 6
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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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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