Ingredients
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8
-
2
-
1
-
2
-
1/2
-
2
-
6
-
1/4
-
-
-
-
-
-
-
Directions
Roasted Red Pepper and Carrot Hummus, A combination of hummus recipes that I’ve found online and in recipe books I especially like this recipe for its cool carrot taste Very refreshing dip for crackers, veggies, or used in a pita or wrap , This was great! I love the sweetness of the carrots contrasted with the tiny bite of the garlic I did tweak this a little bit, though; I went back to tahini (instead of using peanut butter) and probably used too much roasted red pepper It was a little thin and runny, but that may well be because used more peppers and possibly more carrots (I didn’t need to add the 1/4 cup water ) It was delicious! Thanks for posting , This was great! I love the sweetness of the carrots contrasted with the tiny bite of the garlic I did tweak this a little bit, though; I went back to tahini (instead of using peanut butter) and probably used too much roasted red pepper It was a little thin and runny, but that may well be because used more peppers and possibly more carrots (I didn’t need to add the 1/4 cup water ) It was delicious! Thanks for posting
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Steps
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1
Done
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Add Baby Carrots to Food Processor and Pulse to Mince Well. |
|
2
Done
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Add Remaining Ingredients, Except Water. |
|
3
Done
|
Process Until All Vegetables and Beans Are Well Blended and Creamy. Process Less Time For a Chunkier Hummus. |
|
4
Done
|
Add Up to a 1/4 Cup Water, as Needed, to Create the Desired Consistency. |
|
5
Done
|
Note: the Carrots Contain a Lot of Water. the Hummus Will not Dry Out as Much as Hummus Usually Does When Stored. This Will Keep For About a Week in the Fridge. I Haven't Yet Tried Freezing This Recipe. |
|
6
Done
|
Variation: Add Some Dried Dill Weed, Fresh Thyme or Basil, or Another Favorite Herb. Cayenne Pepper, Jalapenos, Chilis, or Tabasco Sauce Can Be Added For a Spicy Version. |
|
7
Done
|
Makes About 3 Cups. Six 1/2 Cup Servings. |
