Roasted Red Pepper And Carrot Hummus

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 8 baby carrots
• 2 cups garbanzo beans (if using canned, about one can, drain and rinse)
• 1 teaspoon sea salt (or to taste)
• 2 garlic cloves (minced)
• 1/2 tablespoon lemon juice
• 2 tablespoons peanut butter
• 6 ounces roasted red peppers (about the equivalent of one large bell pepper)
• 1/4 cup water

Recipe

• 1 add baby carrots to food processor and pulse to mince well.
• 2 add remaining ingredients, except water.
• 3 process until all vegetables and beans are well blended and creamy. process less time for a chunkier hummus.
• 4 add up to a 1/4 cup water, as needed, to create the desired consistency.
• 5 note: the carrots contain a lot of water. the hummus will not dry out as much as hummus usually does when stored. this will keep for about a week in the fridge. i haven't yet tried freezing this recipe.
• 6 variation: add some dried dill weed, fresh thyme or basil, or another favorite herb. cayenne pepper, jalapenos, chilis, or tabasco sauce can be added for a spicy version.
• 7 makes about 3 cups. six 1/2 cup servings.