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Carrot Hummus

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Carrot Hummus

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Course: Snack
Cuisine: American
Keyword: Carrot Hummus
Prep Time: 1 hour 15 minutes
Cook Time: 8 minutes
Total Time: 1 hour 23 minutes
Servings: 6
Calories: 322kcal


  • 2 medium carrot
  • 15 ounce chickpeas (garbanzo beans), canned
  • 3/4 cup Tahini
  • 2 tablespoon lemon juice
  • 2 clove garlic
  • 1/2 teaspoon cumin, ground
  • 1/4 teaspoon salt

Serve With

  • 4 serving crackers, whole-wheat


  • Peel carrots and cut into smaller pieces. Add to a small saucepan along with a small amount of water; cover and boil for 6 to 8 minutes or until tender; drain.
  • Drain and rinse chickpeas.
  • In a food processor, combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin, and salt. Blend until smooth. If hummus is too thick, add water until it reaches the desired consistency.
  • Cover and chill for at least 1 hour or for up to 3 days.
  • Serve with crackers for dipping.
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Calories: 322kcal | Carbohydrates: 31g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Sodium: 473mg | Fiber: 8g | Sugar: 2g

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