Garlicky Carrot Hummus

When the spirit moves me, I make small batches of baby food to store in the freezer to use as needed. Yesterday, my son wanted carrots for his after-school snack – cooked carrots. Since I had a special request for cooked carrots, I decided to steam enough carrots to make baby food. After separating out enough for snack time, I pureed the rest of the carrots in the food processor with a little bit of water. The color was so amazing! I decided to divide my carrots – freeze half for the baby and use the other half in a hummus. 

For the hummus, I stuck with my go-to hummus recipe – chickpeas, tahini, olive oil. (And, of course, garlic.) Easy peasy.
About 1 cup steamed carrots
1 large can chick peas
2 tablespoons tahini 
About 1/4 cup olive oil
2 large cloves of garlic – finely diced and pressed with some coarse sea salt to make a paste
Paprika (About 1/2 to 1 teaspoon, more to sprinkle on top)
Combine all the ingredients into a food processor. Blend. Taste test. Season as needed. We love our hummus garlicky – by mashing the garlic with the coarse sea salt, it helps take away any bitterness. 
The finished product… ready to be devoured!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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