Carrot 'Hummus'

Makes 2 cups 

  • 1 pound of raw carrots, peeled and cut into 1 inch lengths
  • Juice from 1 small lemon
  • 1 or 2 cloves garlic, peeled, smashed and minced
  • 1 Tbs olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • dashes of salt and pepper
  1. Cook the carrots in boiling water approximately 15 minutes.
  2. Drain the water and allow the carrots to cool for a few minutes.
  3. Place the carrots, garlic, and lemon juice in the bowl of your food processor or blender and pulse several times until carrots chunks are broken.
  4. Add the olive oil and spices and puree till smooth.
  5. Remove to a storage container and chill until ready to use.
  6. Store leftovers in the refrigerator.