Carrot Hummus

Original Recipe is from Diabetic Living Magazine

You might have thought two things don’t go together very well, but boy, oh boy, do they ever! Carrots, rich in beta-carotene, combine with fiber-filled garbanzo beans to make this a great dip recipe for snacks.  This dip is even a fantastic spread on sandwiches! Add some cucumber, lettuce, tomato to some bread, and YUM!
What are your favorite ways to eat hummus? Are you a veggie or cracker person? Eat it by the spoon or dip your carrots?

[What You Need to make hummus]

1 cup chopped carrots
1 (15 ounces) can garbanzo beans (chickpeas), rinsed and drained
¼ cup tahini (sesame seed paste)
Two tablespoons lemon juice
Two cloves garlic quartered
½ teaspoon ground cumin
¼ teaspoon salt
Two tablespoons snipped fresh parsley

<Let’s Make It>

1. In a covered small saucepan, cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain.
2. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt.
3. Cover and process until mixture are smooth.
4. Transfer to a small serving bowl.
5. Stir in parsley.
6. Cover with plastic wrap or foil and chill for at least 1 hour or up to 3 days.
7. If too thick, stir in enough water, one tablespoon at a time, until dipping consistency.