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Carrot Hummus

Ingredients

  • 3 cups of chickpeas, canned
  • 2 cups of carrots, fresh or frozen, cooked
  • 1 TB of paprika
  • 1 TB of cumin, ground
  • 1 clove of garlic
  • 1/3 cup of lemon juice
  • 1/3 cup of olive or canola oil
  • 3 TB of sunbutter or tahini

Steps

  1. Heat oven to 350
  2. Toss carrots with 2 TB oil, paprika, and cumin
  3. Roast on baking sheet for 25 minutes, then remove and set aside to cool
  4. Puree carrots in blender or food processor
  5. Puree chickpeas, garlic, lemon juice, oil, and sunbutter or tahini
  6. Add carrot puree and blend until smooth
  7. Season with salt and pepper

Sourced from: Lowell Public Schools



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