Steamed carrots lightly spiced with rosemary, garlic and paprika elevate traditional hummus to new heights. Healthy and delicious!
Recipe adapted from Taste magazine
1 lb. carrots, peeled
2 cups cooked garbanzo beans
4 T. oil
2 t. paprika
1 sprig fresh rosemary
2 cloves garlic
3 T. sherry vinegar or to taste
Steam carrots until tender, reserving the cooking water. Heat olive oil, paprika, rosemary, and garlic in a small saucepan over low heat for 5 minutes. Be careful not to burn the garlic. Remove rosemary sprig and discard.
Put all ingredients into a food processor and process until smooth. If too thick, add a little of the reserved cooking water to the food processor until you’ve reached the desired consistency. Adjust seasoning and garnish with chopped mint.