Carrot Hummus
Grimmway Farms
1 pound Bunny-Luv
organic baby carrots
1 15-ounce can chickpeas,
drained
½ cup lemon juice,
from about 2 lemons
¼ cup water
¼ cup tahini
2 garlic cloves
½ teaspoon salt
½ teaspoon ground cumin
Place all ingredients in a food processor and
pulse several times to coarsely chop. Then let
the food processor run for about 2 minutes,
or until the hummus is smooth.
Using a spatula, transfer the hummus to a
serving bowl.
Serve with baby carrots, red bell peppers,
celery or pita chips. Makes 6-8 servings.
One Color w/screens
Black w/screens
( for Ad-slick tear sheets )
Hummus Dip
&
Kirkland Signature
Quick
Easy
1 15-ounce can garbanzo
beans or chickpeas, liquid
drained and reserved
1 garlic clove, peeled
2 teaspoons ground cumin
½ teaspoon sea salt
1 tablespoon extra-virgin
olive oil (optional)
Kirkland Signature chips,
for serving
In a blender or food processor, combine garbanzo
beans, garlic, cumin, salt and oil. Blend until pureed.
At low speed, gradually add the bean liquid until
the hummus has the desired consistency.
Serve with chips. Makes 4 servings.
Variations: Add ½ cup roasted red peppers.
Or add ½ cup sun-dried tomatoes marinated
in olive oil (omit the 1 tablespoon olive oil).
