Looking to sneak more vegetables into your diet? Creating your own fresh hummus with vegetables blended in is a great way to go about it. We use carrots here, but you can also do beets or experiment with other vegetables. Rip and dip your hummus whenever hunger strikes and you need a healthy snack!

Ingredients

• 2 cups cooked carrots

• 1 can (15 ounces) chickpeas, drained and rinsed

• 2 cloves garlic, minced

• 3 tablespoons tahini

• 3 tablespoons fresh lemon juice

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• Water, as needed for consistency

• Optional toppings: olive oil, sesame seeds, chopped parsley

Instructions

1. Cook the carrots: Peel and chop the carrots into small pieces. Steam or boil them until they are tender. Drain and let them cool slightly.

2. In a food processor or blender, combine the cooked carrots, chickpeas, minced garlic, tahini, lemon juice, olive oil, cumin, coriander, paprika, salt, and pepper.

3. Process the ingredients until smooth and creamy. If the mixture is too thick, add water, a tablespoon at a time, until you reach your desired consistency.

4. Taste the carrot hummus and adjust the seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.

5. Transfer the carrot hummus to a serving bowl. Drizzle with olive oil and sprinkle with sesame seeds and chopped parsley, if desired, for garnish.

6. Serve the carrot hummus with Angel Bakeries pita.