Carrot Hummus

Ingredients

• 1 cup chopped carrots
• 2 (15 1/2 ounce) cans garbonzo beans, drained reserving liquid
• 1/2 cup tahini
• 6 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 1/4 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon grated lemon zest
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1 cup grated carrots

Instructions

1. In a small saucepan over medium-high heat, cook the chopped carrots in water to cover until fork tender. Drain and add to the bowl of a food processor.
2. Add the garbonzo beans, 4 tablespoons of the reserved bean liquid, tahini, lemon juice, olive oil, grlic, salt, paprika, lemon and orange zest, Tabasco, cumin, and cloves. Process until an orange hummus of desired smoothness forms. Add bean liquid or olive oil if needed.
3. Add the grated carrots and pulse a few times.
4. Store in the refrigerator overnight.

By Taylor Mathis
Adapted from The Southern Tailgating Cookbook