Meet your veggie tray’s new best friend: Carrot Hummus. Simple, flavorful and guaranteed to disappear.
Hummus is the ubiquitous condiment of late. It is versatile, flavorful, healthy and oh, so easy to make. Believe me, REALLY easy to make. And it’s nice to have healthy options at parties, but let’s be clear, healthy doesn’t have to be boring. This Carrot Hummus is the perfect way to make your veggie tray the star of the party.
So often the veggie tray is the last thing to go at a party, but not when you add some fun hummus flavors to it. Some of our favorites are Cilantro Jalapeno Hummus, Edamame Hummus and we are adding this Carrot Hummus to the list. The cooked carrots give it a slight sweetness which is balanced out by the zippy garlic and a touch of tahini. It’s sure to please many palates…even those who aren’t sold on hummus.
Not only is this a fabulous addition to a veggie tray, you can also use it as a spread on sandwiches or just eat as a dip with pita chips. However you use it, it’s easy, flavorful and packed with nutrients. Which means I can eat all the bacon wrapped anything without guilt. And that is a win-win all around.
- 2 cups sliced carrots, cooked
- 2 cans garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup fresh squeezed lemon juice
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1/2 tablespoon fresh parsley, finely chopped
- 1 teaspoon salt
- 2 tablespoons olive oil
- Place all ingredients in the bowl of a food processor. Mix until smooth.
- Refrigerate for at least one hour to let flavors develop.
If hummus gets too thick after refrigeration, add a drizzle of olive oil to get desired consistency.
Amount Per Serving: Calories: 69 Total Fat: 7g Carbohydrates: 1g