Try this variation of regular hummus, with the addition of sweet carrots to the traditional blend.
Serve this delicious appetizer with assorted vegetable dippers (such as peeled baby carrots, zucchini slices, pea pods, yellow summer squash sticks and/or red sweet pepper strips). It's also great at snack time or to spread on a whole-grain mini pita.
- 1 cup sliced carrots
- 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1/4 cup tahini (sesame seed paste)
- 2 Tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt (optional)
- 2 Tablespoons fresh parsley
In a small covered saucepan, cook carrots in a small amount of boiling water for 6-8 minutes or until tender; drain. In a food processor, combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin and salt (if using). Cover and process until mixture is smooth. Transfer to a small serving bowl. Chop parsley and stir in one tablespoon. Cover and chill for at least 1 hour or for up to 3 days. Garnish with remainder of chopped parsley before serving.
Amount Per Serving:
Saturated Fat: 1g