Go Back
Print
Smaller
Normal
Larger
Oil Free Carrot Hummus
Edith Agoston
Print Recipe
Course
Snack
Ingredients
1.5
cups
cooked chickpeas
(use a 15 oz can or soak dry beans overnight and cook)
1
cup
steamed carrots
.5
cup
vegetable broth
2
tbsp
tahini
2
cloves
garlic
.25
lemon
The fresh juice of half ¼ of a regular size lemon, ½ if using a small lemon
Sea salt and garlic salt to taste
Pine nuts and scallions for garnish and added nutrients (optional)
Instructions
Combine everything into a food processor or blender and blend until creamy and fully emulsified
Garnish with pine nuts and scallions
Enjoy with raw vegetables or raw flax crackers
Refrigerate leftovers