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Carrot Hummus
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Carrot Hummus

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizers, Side Dishes
Cuisine: Mediterranean
Servings: 14 1/2 cup servings

Ingredients

Hummus Puree

  • 1 lbs fresh carrots about 7 medium carrots
  • 1/4 c tahini sesame seed paste)
  • 2 tbsp lemon juice
  • 2 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 tbsp chopped rosemary dried is ok, but soak in 1 tsp warm water for 5 min before using
  • 1/2 tsp ground cumin
  • 1/4 tsp table salt
  • 1/4 tsp ground pepper
  • 1/4 tsp onion powder

Topping

  • 1 tbsp olive oil
  • 1 tsp paprika powder

Instructions

  • Rinse and pat dry the carrots.
  • Peel carrots with a vegetable peeler and chop into 1 inch pieces. Discard the ends.
  • Place carrots in a microwave safe dish, add a dash of water, cover, and microwave for 6-8 minutes, stirring at the 3 minute mark, until carrots are tender throughout. Alternatively you could boil carrots in a small sauce pan for about 12 minutes and drain water before using.
  • Add carrots and all hummus puree ingredients to a food processor with the S-blade installed and cover with lid.
  • Alternate between pulse and process for several minutes, scraping down the sides as needed, until the puree texture is to your liking. Add rosemary and pulse briefly to blend
  • Spoon hummus onto a serving dish/plate.
  • Gently place the back of a metal spoon on the center area of the hummus and drag it in a spiral pattern to the outer edge.
  • Add topping: Drizzle the remaining tbsp of olive oil over the surface of the hummus. Sprinkle the surface evening with paprika.
  • Serve immediately with thick slices of cucumber, celery sticks, or other low-carb-dip-vehicle of choice.

Notes

Makes about 2.5 cups or forty 1-tablespoon servings.
Fresh hummus stores well in the refrigerator for a few days if it is covered.
Parsley is good alternative for the rosemary.