Add carrots, tahini, lemon juice, 2 tbsp oil, water, garlic, ginger and honey to food processor; puree until smooth. If too thick, thin with a little more water. Season with salt and pepper, to taste.

Appetizer: Carrots join our hummus for an appetizer! In addition to adding their orange color, they will bring slightly sweet flavors to your spread. Perfect with vegetable sticks or chips! A great ...

Hummus and baby carrots: It's healthy, it's easy, it's cheap, and people love it. Right? When I have people over for drinks and dinner, hummus and baby carrots come out at cocktail hour.

1 lb. carrots 2 large cloves garlic, unpeeled 3 Tbsp. olive oil, divided Kosher salt and pepper 1 15.5 oz. can chickpeas, rinsed 1/4 cup fresh lemon juice 2 Tbsp. tahini, stirred 1 Tbsp. sriracha ...

The origin of hummus is something of a mystery. Some antique cookbooks suggest it was invented in the 12h century for the ...

Add chickpeas and carrots and process until smooth, about 2 minutes more. With the motor running, stream in remaining 2 Tbsp. oil until smooth and whipped; season with salt and more lemon juice, if ...

Hummus, our professor insisted to us disbelieving students, would soon be ubiquitous. I should have heeded his advice and leveraged that bit of 1991 foresight in some way.

According to nutritionists, you must add hummus to your daily snacks – as you can combine it with vegetables like carrots and cucumber, whole grains, low-fat crackers, and even egg to reduce ...

By adding roasted peppers, you can give a delicious twist to this classic dish. Roasted peppers add the smoky and slightly sweet flavor, which goes perfectly with the earthy flavor of chickpeas. Not ...

Ingredients 12 oz. carrots, peeled, quartered lengthwise 3 tbsp. extra-virgin olive oil, divided, plus more for serving 1 tsp. (or more) kosher salt, divided 1 (14.5-oz.) can chickpeas, drained 1/ ...