Ready in 15 | Serves 8
3 medium size carrots, peeled and roughly chopped
3 cloves garlic, peeled
1 can Organic Chickpeas (Garbanzo Beans) (rinsed and drained)
juice of 1 lemon
2 tablespoons Organic Sesame Seeds, Hulled
Natural Herb Salt (to taste)
pepper (to taste)
⅓ cup Organic Olive Oil, Extra Virgin Cold-Pressed
Cook carrots in salted, boiling water for 10 minutes, or until very tender. Drain and cool.
Puree garlic, chickpeas and carrots in a food processor. Add lemon juice and tahini. Season.
With the motor running, drizzle in olive oil to form a smooth but firm paste. Transfer to a glass container.
This delicious hummus will keep for 2-3 days if kept refrigerated in an airtight container.