I am happy to present the 3rd prize winner in the 2006 NJFV Recipe Contest.
Candace McMenamin of South Carolina took the honors for her delicious entry: Bold and Bright Carrot Hummus. Candy will receive 2 signed copies of Not Just for Vegetarians as her prize.
This flavorful, brilliantly-colored hummus was a real treat. Ingredients were perfectly measured, nice smooth consistency, lovely bright orange color and most important of all, great taste. We enjoyed this hummus on veggie burgers, crackers and bread. Hope you will try it too. Thanks Candy for a great recipe! Check out even more hummus options, courtesy of the Veggie Table, at the end of this post….Enjoy!
Bold and Bright Carrot Hummus
¼ cup plus 2 tablespoons water, divided*
1 1/2 cups chopped carrots
1 (15 ounce) can garbanzo bean, rinsed and drained
¼ cup tahini (sesame seed paste)
2 tablespoons pine nuts
2 tablespoons lime juice
3 cloves garlic, quartered
¼ teaspoon paprika
½ teaspoon cumin
2 tablespoons snipped parsley
In a covered saucepan, bring ¼ cup water to boil. Add carrots and cook 6-8 minutes or until tender. Drain. In a food processor bowl combine carrots, garbanzo beans, tahini, pine nuts, lime juice, garlic, paprika, cumin and remaining 2 tablespoons water. Cover and process until mixture is smooth. Place in serving bowl and stir in parsley. Cover and refrigerate at least one hour. Serve with assorted carrot and celery sticks and/or pita bread wedges. *Stir in more water, 1 tablespoon at a time, to make of dipping consistency if necessary.
PS: If you are looking for even more ideas and variations for hummus, check out this excellent link from the Veggie Table. Laura , host of the Veggie Table has also recently joined the world of Blogland so make sure to check her new blog while you are visiting her interesting and informative site.