May 13, 2007
Shiny Happy Carrot Hummus
From www.blog.fatfreevegan.com
Adapted by Lorraine Glazar, Tucson CSA
2 medium carrots, peeled and sliced (about 1 cup)
1/4 cup water
2-3 cloves garlic
1 15-ounce can chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/2 tablespoon tahini
1/4 teaspoon ground coriander or cumin
1/2 teaspoon ginger paste (or 1/4 teaspoon finely minced ginger)
pinch cayenne
1/4 teaspoon paprika
On the stove or in the microwave, cook the carrots in the water, covered, until the carrots are just tender. (I nuked ‘em for 2 1/2 minutes.) Put the carrots, water, and garlic into the food processor and puree.
Add the chickpeas, lemon juice, and salt to the processor and puree until smooth. At this point, you can stop and have a very simple, very light hummus. Or add the remaining ingredients and blend well. Serve as a dip, a sandwich filling, or a salad dressing.