Carrot Hummus

itsavegworldafterall.com
makes 12-1/4 cup servings
Ingredients

• 2 cups sliced carrots
• 1 15-ounce can Great Northern beans - drained and rinsed
• 5 dried apricots - soaked in hot water for 15 minutes
• 3 cloves garlic - minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon Kosher salt
• ½ lemon - juiced, more to taste
• ¼ cup extra virgin olive oil - more as needed

Preparation

• First, place the dried apricots in a bowl of very hot water so that they can soak for 15 minutes. Next, prepare the carrots for steaming. Wash them under cold running water, trim, and slice into ½-inch coins.
• Fill a large pot with about 1 inch of water, bring to a boil, place a vegetable steamer in the pot, and add the carrots. Cover and cook for 7 to 9 minutes until fork tender. If you do not have a steamer basket, bring ½-inch of water to a boil in a skillet. Add the carrots, cover, and cook for about 5 minutes, then drain.
• Add the steamed carrots, rinsed white beans, and soaked apricots (drain them first) to a blender or food processor. Then add the garlic, ground cumin and coriander, salt, and lemon juice. Begin to pulse/blend the mixture, slowly adding the olive oil through the hole at the top of your blender or food processor lid. Blend until the mixture is creamy and smooth, stopping to scrape down the sides as needed. Add more liquid (lemon juice, olive oil, or water) as needed to promote blending.
• Serve the hummus with crackers, pita chips, apple slices, or sliced veggies. Enjoy!

Notes

• Store the hummus in an airtight container in the fridge for up to 5-7 days.
• Feel free to increase the amount of the spices for more of a kick.
• As noted above, you can use any variety of carrots in this recipe.

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