CURRIED CARROT HUMMUS

My Cellar

Serves 2 to 3

1 cup (250 ml) canned chickpeas

2 garlic cloves, divided

1 tbsp (15 ml) curry powder

4 medium carrots, peeled and steamed

½ cup (125 ml) water

¼ cup (60 ml) tahini

½ lemon, juice only

salt and pepper, to taste

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) fresh parsley, chopped

In a food processor, add chickpeas, 1 garlic clove, curry powder, carrots, water, tahini and lemon juice and blend on high until smooth. Add salt and pepper to taste.
In a small saucepan over high heat, warm oil. Add parsley and remaining garlic clove. Cook until garlic starts to brown, about 3 minutes. Place carrot hummus into a serving dish and drizzle with parsley-garlic oil. Serve with pita bread or crackers. Can be refrigerated for up to 1 week.