Carrot Hummus

I love to eat veggies with hummus! I saw this recipe and thought, “Why not?” it will help me add more carrots to my diet. OMG! At first bite I was addicted. I have been making at least 2-3 batches of this carrot hummus a week and dipping snap peas, broccoli, cauliflower, peppers, and English cucumbers in it. Honestly, I love it so much I could eat it by the spoonful. I hope you like this vitamin A packed hummus as much as I do.

Recipe from Savory Online January 2021

Ingredients:

2 large carrots peeled and sliced

2 tablespoons of water (I use the water the carrots boiled in)

3 tablespoons Tahini

3 tablespoons olive oil

3 lemon tablespoons lemon juice and zest of one lemon

1 garlic clove

1/2 teaspoon cumin

2 tablespoons fresh cilantro

Directions:

1. Boil the carrots in a medium saucepan for ten minutes until soft. Add 2 tablespoons of water to the food processor. Drain.
2. Add carrots, water, olive oil, tahini, lemon juice and zest, garlic, and cumin to a food processor. Pulse until you get a smooth texture. Use a spatula to scrap down the edges as needed.
3. Serve in a serving bowl. Garnish with cilantro to taste. Serve with vegetables (my preference) or crackers.