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Bean and Carrot Hummus

Bean and Carrot Hummus

YIELD: 6 servings

1 cup chopped carrots

1 can (15 oz.) garbanzo beans (chickpeas), rinsed and drained

2 Tbsps. lemon juice

2 cloves garlic, quartered

½ tsp. ground cumin

¼ tsp. kosher salt

2 Tbsps. chopped fresh flat-leaf parsley

Assorted dippers (toasted whole wheat pita triangle, fresh vegetables, whole grain crackers)

  1. In a small, covered saucepan, cook carrots in small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, lemon juice, garlic, cumin and salt. Cover and process until smooth. Transfer to a small serving bowl. 2. Stir in 1 Tbsp. of the parsley. Sprinkle top with remaining parsley.

  2. Cover and chill for 1 hour to 3 days. If necessary, stir in enough water, 1 Tbsp. at a time, to make dipping consistency. Serve with dippers.

Recipe created for Bush's Beans by Connie Guttersen, PhD, RD, nutrition instructor at the Culinary Institute of America and author of “The New Sonoma Diet” and “The Sonoma Cookbook” Sterling 2011. Photo: Bush Brothers & Company

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