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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This was served at a dinner party I attended and the host was happy to give me the recipe. He said it was from the Sonoma Diet book. The hummus has a wonderful carrot flavor and the color is beautiful. Chill time is cook time;) 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:
1. In a covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or tender, drain.
2. In processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt.
3. Cover and process until smooth.
4. Transfer to a small serving bowl.
5. Stir in 1 tablespoon parsley.
6. Sprinkle top with remaining parsley.
7. Cover and chill for 1 hour to 3 days.
8. If necessay, stir in water, 1 tablespoon at a time, to make a dipping consistency.
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