ALL OF THE BEANS.
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Tuscan Carrot Hummus
A little bit of Italy comes into view one bite at a time with garden-fresh flavors of garlic, lemon and carrot and a savory blend of Italian-style herbs and seasoned Chickpea crumble.
- Prep Time
30 Mins
- Serves
1
Ingredients
- Tuscan Carrot Hummus
- 1.5 cups Bush's® Rustic Tuscany™ Chickpeas, Drained
- 1 Tbsp Lemon Juice
- 1 Garlic Clove, Fresh
- 1 Tbsp Tahini Paste
- 1/2 tsp Kosher Salt
- 1/4 cup Carrot Juice
- Herby Chick Pea Crumble
- 3/4 cup Crunchy Fried Chick Peas, Salted
- 3 Tbsp Parsley Leaves, Fresh, Dried Overnight
- 3 Tbsp Lemon Zest, Fresh
- To taste, Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1 tsp Cream of Tartar
- Dippers
- Pita Chips
- English Cucumber
- Belgium Endive
Cooking Instructions
- 1COMBINE
For Carrot Hummus: Combine all ingredients except olive oil and water in the base a food processor.
- 2BLEND
Using the high-speed setting, slowly stream in olive oil and water.
- 3BLEND
Blend for 1 minute.
- 4STIR
Stop to scrape the sides of the blender with a rubber spatula.
- 5BLEND
Blend for another minute or until hummus is smooth and creamy.
- 6CHILL
Transfer hummus to a plastic container and cover. Refrigerate until ready to use.
- 7COMBINE
For Chickpea Crumble: Combine all ingredients in a mixing bowl.
- 8MIX
Massage parsley and seasonings into the crushed chickpeas until the parsley flakes and the chickpeas are well coated.
- 9COVER
Cover and reserve at room temperature.
- 10SERVE
For one platter, spread 1.5 cups of Tuscan Carrot Hummus onto a shallow dish. Garnish with 2 Tbsp of herby chickpea crumble. Serve with 2 oz. pita chips, 4 oz. English cucumber, and 4 oz. Belgium endive.