Spicy Carrot Hummus
Servings
2 Servings
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 3 medium sized carrots steamed
- ⅓ cup tahini
- Juice of 1 lemon
- 1-2 tablespoons sriracha
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Garnish: toasted pine nuts and chopped fresh flat-leaf parsley
Instructions
- Place chickpeas, carrots, tahini, lemon juice, sriracha, garlic, olive oil, and salt in a food processor or blender. Process until smooth.
- Garnish with pine nuts, parsley and a drizzle of olive oil.
- Store in covered container, in the refrigerator for up to 1 week.