Carrot Hummus
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.