Carrot Hummus

Ingredients

1 cup cooked, drained garbanzo beansĀ (chickpeas)
1 cup sliced carrots, steamed
1/4 cup tahini
1/4 cup fresh lemon juice
Zest of 1 lemon, finely chopped
1-3 teaspoons honey or agave nectar
2-4 cloves garlic, minced or pressed
Pinch of ground cumin
Pinch of cayenne (optional)
Salt to taste
Chopped cilantro to garnish

Instructions

1. Place the garbanzos, carrots, tahini, lemon juice andĀ zest, 1 teaspoon honey, and 2 cloves garlic in a blender or food processor. Puree until smooth.

2. Mix in the cumin and cayenne and add salt to taste. Add more honey and/or garlic if desired. Garnish with cilantro.

Serving Size:
2 cups
Origin:
The Northwest Vegetarian Cookbook
Chef:
Recipe courtesy of Debra Daniels-Zeller
Category:
Snack