Adding carrots to a traditional hummus delivers a boost of anti-oxidants, plus an interesting twist on flavor. Carrots have a wild range of health benefits. Traditional cooked carrots are fine, but I prefer my carrots to have a little more pizzazz. This recipe calls for cumin, but you could also use curry powder or smoked paprika.

Since introducing this in summer 2019, it has been guests' most requested recipe. Enjoy!

Ingredients

• 1/2 Medium Lemons (juiced and zested)
• 2 Cans Garbanzo Beans (reserve liquid)
• 2 TBSP Tahini
• 1 TBSP Cumin
• 4 Cloves Garlic, roughly chopped
• Salt and Pepper
• ¼ cup Olive Oil + an additional drizzle for serving
• 4 Large Carrots, or pre- portioned carrot puree
• 2 Stems Rosemary (diced) 
  

Prepare

• Bake Carrots in the oven at 325 F until soft. Or, pull from frozen and defrost. 
• Add one can of garbanzo beans and ¾ cup liquid to the food processor.
• Mix until smooth and add the second can of beans (drained), carrots, and olive oil.
• Mix until smooth.
• Add remaining ingredients and blend.
• Taste and add salt and pepper as needed. 

Garnish with fresh rosemary or green onions and serve with veggies, pita bread or your favorite cracker.

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