Easy Carrot Hummus

There are so many varieties of hummus out there, it makes my head spin! I'm part Syrian so originally I really pushed against anything that wasn't traditional hummus. When something is so good, don't mess with it! Then my daughter tried a roasted red pepper hummus, an everything hummus and loved them both (she's hard to please). So I decided that if I wanted her to get more protein, I was going to have to change things up. Aaron came up with the idea of carrot hummus and who am I to say no to that?! So we created this recipe and OH.MY.GOD. It's SO good. I'm not even going to tell you how much of it I ate in 1 sitting. Eek!

"Oh, I love this Mommy!" –Aaron

"Oh, I don't like this." - Olive

Can't say I didn't try!

Easy Carrot Hummus

Ingredients

• 2 medium-large carrots, chopped

• 1/2 large onion, chopped

• 1 large garlic clove, chopped

• 4-5 Tbsp Extra Virgin Olive Oil

• 1/4 cup water

• 1 15.5oz can Chickpeas, rinsed and drained

• 1/2 lemon, squeezed

• 1 Tbsp Tahini (Mediterranean Aisle)

Directions

1. Add the EVOO, water, onion, carrots and garlic to a small pot and give it a stir. Keep it on medium heat, covered, stirring somewhat often. Cook until the carrots are soft, about 10 mins.

2. While the carrots soften, put the chickpeas, lemon and tahini in a blender.

3. When the carrots are soft, add the entire pot to the blender. Let it cool for a few mins.

4. Blend, adding a bit more EVOO and/or water until it's a smooth consistency. If you like your hummus chunky, that's ok too just blend less!

5. Top with more EVOO, pepper, hot peppers etc...that you like!

I love this hummus with raw veggies, but I also love it in my bulgar bowls (recipe coming up!). It adds tons of flavor, color and protein either to a meal or as a snack! Did you try it?! Tell us how it was in the FB group!