Carrot Hummus

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Carrot Hummus

 

1 lb. carrots

4 cloves garlic

boiling water

1 15 oz. can chickpeas

1 large scallion

4 tbsps. lemon juice

3 tbsps. tahini

1 tsp. salt

 

Cook 1 pound of carrots and 4 garlic cloves in boiling water until tender.

Drain and cool. Put in a food processor, along with one 15 ounce can of drained

chickpeas, 1 large scallion, 4 tablespoons lemon juice, 3 tablespoons sesame

tahini, and 1 teaspoon salt. Process until smooth. Serve with pita triangles.

 

 

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