Carrot Hummus

ABOUT THE RECIPE:

Steamed and cooled carrots stand in for chickpeas in this unique twist on a traditional dip. This creamy homemade hummus makes the perfect dip for an afternoon snack or festive appetizer; served with classic dippers like crudités, flat bread or crisp crackers.

Makes 4 to 6 Servings

INGREDIENTS:

• 1¼ cups sliced, steamed, and cooled carrots (about 2½ medium carrots, peeling first is optional)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sesame tahini 
• 1 tablespoon freshly squeezed lemon juice 
• ¼ cup water, plus more if needed
• ¼ teaspoon salt, plus more to taste 

INSTRUCTIONS:

Put all of the ingredients into a blender or food processor and process until almost smooth. Add a bit more water, if needed, to achieve desired consistency. Taste and add more salt if desired. Refrigerate for 1 to 2 hours, or until chilled. Stored tightly covered in the refrigerator, leftover carrot hummus will keep for 2 days.