Carrot Hummus Dip
Basically, this is just hummus but with carrots (and water) in place of the chickpeas. The hard part is getting the right amount of fluid to make it work. I didn't measure anything, so all amounts are very approximate.
- 3 or 4 big-ish raw carrots, rough sliced (enough to make about 1 cup of slices)
- 1 tbsp oil (I used canola)
- 2-3 tbsp tahini.
- 1 (or 2) clove of garlic
- 1 tbsp lemon juice (I added a little zest too)
- Salt and pepper (about 1-2 tsp salt).
I used my food processor bowl to pulse up everything, then used the immersion blender to make it smooth.
Slowly add water and/or tahini until it looks wet/smooth enough, and the flavor is right.
Next time I make it I'll take a picture to place here.