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Recipe: Purple Carrot Hummus

Serves: 8
Source: The Feed Feed

Ingredients

1 Can Chickpeas
⅔ Cup Tahini
3 Purple Carrots, Steamed and Chopped
⅓ Cup Olive Oil
2-3 Zest and Juice Lemons, about ⅓ Cup of Lemon Juice
2 Garlic Cloves, Chopped
1 Tsp Cumin, to taste
1 Tsp Kosher Salt



Directions

1) Combine the chickpeas, tahini, chopped steamed carrots, lemon juice, lemon zest, garlic, cumin, and salt in the bowl of a food processor.
2) With the motor running, slowly drizzle in the olive oil and blend until smooth.
3) Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony!
4) Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options or omit toppings all together.

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