Deliciously fresh, there isn’t any harshness in the flavors, and just about anything dipped into it tastes fabulous!
I have yet to find a hummus recipe that rivals Sabre’s Roasted Pine Nut Hummus. YUM, that is some seriously good stuff. My three-year-old is addicted to it, as am I. I could spread it on pickled beets and find myself saying, “MMMmmmmm!” Ok, nevermind, that is a lie. I hate beets.
In my quest to find that one, true, perfect hummus recipe, I have come across a few that are very tasty. This is one of them. The thing I love about this recipe is that it tastes deliciously fresh.
There isn’t any harshness in the flavors, and just about anything dipped into it (no beets!) tastes fabulous.
Garnish with carrot strips and/or lemon peel and serve with assorted dippers, such as pita wedges, crackers, cucumbers, carrots, celery and BOOM! DELICIOUSNESS!
If you find a hummus recipe that rivals the roasted pine nut version from the grocery store, will you let me know? Until then check out my version of Edamame Hummus.
- 1 cup carrots (2 medium), chopped
- 15 oz. can garbanzo beans (chickpeas), rinsed and drained
- 1/4 cup tahini
- 2 tbsp. lemon juice
- 3 cloves garlic quartered
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
- 2 tbsp. fresh parsley chopped
- Assorted dippers – crackers, pita wedges, carrots, celery
- In a small saucepan, cook chopped carrots, covered, in a small amount of boiling water for 6-8 minutes, or until tender; drain.
- In a food processor, combine cooked carrots, beans, tahini, lemon juice, garlic, cumin and salt. Cover and process until smooth. Transfer to a small serving bowl. Stir in parsley.
- Cover and chill for at least one hour. If necessary, stir in enough water, 1 tablespoon at a time, to reach dipping consistency. If desired, garnish with carrot and/or lemon peel. Serve with assorted dippers.