Carrot hummus

I have yet to find a hummus recipe that rivals Sabre's Roasted Pine Nut Hummus. YUM, that is some seriously good stuff. My three-year-old is addicted to it, as am I. I could spread it on pickled beets and find myself saying, "MMMmmmmm!" Ok, nevermind, that is a lie. I hate beets.

In my quest to find that one, true, perfect hummus recipe, I have come across a few that are very tasty. This is one of them. The thing I love about this recipe is that it tastes deliciously fresh. There isn't any harshness in the flavors, and just about anything dipped into it (no beets!) tastes fabulous.

Start out by cooking 1 cup of carrots (about 2 medium). Slice them and put them into a saucepan with a bit of water. Cover and boil, cooking for 6-8 minutes, or until they are tender.

Gather the following ingredients:

1 cup cooked carrots

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

1/4 cup tahini

2 Tbsp. fresh lemon juice

3 cloves garlic, quartered

1/2 teaspoon ground cumin

1/4 teaspoon salt

Place ingredients into a food processor and process until smooth.

Transfer to a serving bowl and stir in 2 tablespoons of chopped fresh parsley.

Cover and chill for at least 1 hour. If necessary, stir in enough water, 1 tablespoon at a time, to reach dipping consistency.

Garnish with carrot strips and/or lemon peel and serve with assorted dippers, such as pita wedges, crackers, cucumbers, carrots, celery.

If you find a hummus recipe that rivals the roasted pine nut version from the grocery store, will you let me know?

Click here for a printable recipe!