Carrot Hummus

by Katey

This uses cannellini beans (white kidney beans) instead of garbanzo beans, and is a fun colorful spread that kids enjoy as much as adults.

3 c carrots, peeled and sliced
3/4 c onion, chopped
3 cloves garlic, minced
2 tbsp olive or grapeseed oil
1 tbsp curry powder
1 15 ounce can of cannellini beans, rinsed well

* steam or boil carrots til very tender.
* saute onion and garlic in oil til tender.
* add curry powder to onion mixture.
* put carrots + onion mixture + beans in food processor.
* process til smooth.
* refrigerate til serving.

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