Nutrition per serving may change if servings are adjusted.
1 cup chopped carrots
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
¼ cup tahini (sesame seed paste)
2 tablespoons lemon juice
2 cloves garlic, quartered
½ teaspoon ground cumin
¼ teaspoon salt
2 tablespoons snipped fresh parsley
In a covered small saucepan, cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.
Cover with plastic wrap or foil and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency.
Test Kitchen Tip: Serve Carrot Hummus with assorted dippers such as toasted whole-wheat pita bread triangles, vegetable sticks, and whole-grain crackers.