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March 2018
Carrot Humus

Carrot Hummus

This bright orange hummus is high in vitamin A and antioxidants that are great for the brain. It is delicious served with red bell pepper slices and stuffed in the hollow parts of celery.

Yield: 2 Servings

1 cup chopped carrots

1 15 ounce can of organic garbanzo beans, rinsed and drained

1/4 cup of sesame seed spread (Tahini)

3 Tablespoons of lemon juice

3 cloves of garlic, minced

1/2 teaspoon of cumin

1/4 teaspoon of sea salt

1 Tablespoons of fresh parsley, chopped

1. Steam carrots for approximately 5 minutes or until tender. 

2. Drain the carrots and place them into a food processor. Add garbanzo beans, tahini, lemon juice, garlic, cumin, and sea salt. Cover and process until smooth.

3. Mix in parsley and place in refrigerator for at least an hour and serve.