CARROT HUMMUS

by Melanie Waxman

 

 

 

CARROT HUMMUS

by Melanie Waxman

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Carrot Hummus

Course Appetizer, Snack
Cuisine Macrobiotic, vegetarian
Keyword carrot, hummus

Ingredients

  • 2 carrots

    cut into chunks and steamed until soft, a good way to use up old carrots


  • 2 cups cooked chickpeas
  • ½ cup

    chickpea water or spring water


  • 1 tablespoon

    olive oil


  • 2 tablespoons

    tahini


  • Lemon Juice 


     from half to one lemon
  • 1 teaspoon Ground Cumin
  • 1 teaspoon sea salt less if the chickpeas are already salted
  • 1 clove garlic optional
  • 1 tablespoon minced basil

Instructions

  • Place the ingredients into a blender.
  • Blend until smooth and creamy. You may need a little more water.
  • Place into a bowl.
  • Garnish with a drizzle of olive oil and finely chopped basil.
  • Serve with raw celery, cucumbers, and radishes