Carrot Hummus

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    Carrot Hummus
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    Servings2
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    Ingredients
    • 1 15 ounce can can chickpeas (garbanzo beans) rinsed and drained
    • 2 cups shredded carrots tightly packed
    • 2 tablespoons freshly squeezed lemon juice
    • 2 cloves garlic peeled and minced
    • 2 tablespoons tahini
    • 2 tablespoons extra virgin olive oil divided
    • 1/2 teaspoon salt
    • 2 tablespoons water
    Instructions
    1. Heat one tablespoon olive oil in a sauté pan and sauté shredded carrots for 3-5 minutes until partially cooked. Set aside to cool.
    2. Add chickpeas, cooked carrots, lemon juice, garlic, tahini, remaining tablespoon of olive oil, salt and water to a food processor or blender.
    3. Blend in 20 second pulses, mixing frequently to ensure all ingredients are blended.
    4. Top with a few shredded carrots before serving. Refrigerate tightly covered for up to a week.
    Search Recipes by Course or Cuisine!
    Ingredients
    • 1 15 ounce can can chickpeas (garbanzo beans) rinsed and drained
    • 2 cups shredded carrots tightly packed
    • 2 tablespoons freshly squeezed lemon juice
    • 2 cloves garlic peeled and minced
    • 2 tablespoons tahini
    • 2 tablespoons extra virgin olive oil divided
    • 1/2 teaspoon salt
    • 2 tablespoons water
    Instructions
    1. Heat one tablespoon olive oil in a sauté pan and sauté shredded carrots for 3-5 minutes until partially cooked. Set aside to cool.
    2. Add chickpeas, cooked carrots, lemon juice, garlic, tahini, remaining tablespoon of olive oil, salt and water to a food processor or blender.
    3. Blend in 20 second pulses, mixing frequently to ensure all ingredients are blended.
    4. Top with a few shredded carrots before serving. Refrigerate tightly covered for up to a week.

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