Description
Carrot Top Hummus is like having a bowl of curry in spreadable form, and it pairs well with toasted sandwiches and steamed veggies and rice!
Ingredients
- 1-½ cup Cooked Chickpeas
- ¼ cups Fresh, Carrot Tops
- 1 Tablespoon Ground Cumin
- 1 teaspoon Ground Turmeric
- 1-½ teaspoon Ground Paprika
- 2 Tablespoons Tahini
- ½ cups Water
- Salt And Pepper
Preparation
First, peel chickpeas and place peeled chickpeas in a blender. If you have never peeled chickpeas before, it is super easy: gently squeeze the chickpea between your fingers, making sure that is does not shoot out across the room, and the chickpea and its skin will separate. Compost chickpea skins when you are done peeling the chickpeas.
Wash carrot tops and to the blender. Add ground cumin, ground turmeric, ground, paprika, and tahini. Blend until smooth, adding water as needed, up to 1/2 cup, to reach desired consistency.
Taste and add salt, pepper, and more water if needed. Serve immediately or chill in the refrigerator! Leftovers can be refrigerated for up to 2 weeks.
