Great for fall, this hummus recipe has red pepper and carrot to add a new twist to a healthy favourite.
- 1 cup Baby Carrots, boiled until soft
- 1-2 tsp olive oil
- 1 tsp minced garlic
- 1 red pepper, cut into one-inch pieces
- 1 can (540 ml) chick peas (AKA garbanzo beans), drained but save liquid in a bowl
- 1.5 tbsp Tahini Paste
- 1 tbsp olive oil
- 2 or 3 cloves of garlic
- If you haven't already, boil the baby carrots until soft, set aside.
- Add 1-2 tsp olive oil, 1 tsp minced garlic, and one chopped red pepper to a hot skillet and cover. Cook on medium heat until soft.
- In a food processor, or blender, add chick peas, tahini paste, 1 tbsp olive oil, cloves of garlic, boiled carrots, and cooked red pepper. Also add in 2-3 tbsp of the saved chick pea liquid.
- Blend until everything is mixed.
- Serve with baby carrots, bread, crackers...
- If your hummus is too thick while you are mixing it, add more chick pea liquid one tablespoon at a tie until a good consistency is reached.
- I went a little easy on the garlic this time around. Taste it and add extra garlic as needed.
- You can serve it warm, or cool it in the fridge.
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.