Orange (Carrot) Hummus


I have been doing a lot of meringue experimentation. Therefore, I have a lot of cooked beans! Today I wanted to do a twist on my basic hummus so I steamed some carrots and voila, orange hummus, as I like to call it. Flavored with cumin, it is a really nice variation.

* I have also made this recipe with cannellini beans but the texture is a bit smoother. Just as good!

2 medium sized carrots
1 cup cooked chickpeas
1/2 cup hot bean water (or the carrot steaming water)
1 clove of garlic
The juice of 1/2 lemon
1 heaping tablespoon tahini
1 teaspoon cumin
Pinch of salt
Paprika, for garnish

Cut the carrots into pieces and steam until just soft. Let cool for a few minutes.

Place all ingredients into the Vitamix or processor. Process until smooth.


Roasted Garlic Hummus Plate

Oil Free Hummus


This is an oil free version of my basic hummus recipe. I doubled the amount of water and left out the oil. It is creamy and tasty! No one that I served it to knew the difference!

1 cup cooked garbanzo beans (chickpeas)
1/2 hot bean water (or hot water)
1 heaping tablespoon tahini (optional)
1 garlic clove (or more to taste)
Freshly squeezed lemon juice (about 1/2 of a lemon)
Pinch of salt
Paprika, for garnish

Place the beans into the bowl of the food processor. Add hot bean water, tahini, salt, garlic cloves, and lemon juice. Process. Taste and adjust seasoning. Pour into a serving bowl. Garnish with a sprinkle of paprika.

Enjoy with toasted pita chips, carrots, on a sandwich, by itself, etc. Enjoy!