LOCATION: Recipes >> Dips >> Carrot Hummus
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Carrot Hummus
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2 cups canned or cooked garbanzo beans, drained
2 large carrots
5 soupspoonfuls tahina (or to taste)
1 large garlic clove or 2-3 smaller cloves (to taste)
1/4 to 1/3 cup lemon juice (to taste)
coriander (whole seeds) to taste
ground cumin (to taste)
salt to taste
fresh parsley, to taste
Microwave or steam carrots until soft enough to blend; crush
coriander seeds with a mortar and pestle or hammer; mince or press
garlic. Add all items to food processor, using minimum starting
amounts of "to taste" ingredients. Process well, scraping
frequently, tasting and adjusting seasonings. Serve as a spread
on toasted bagels or pitas.
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