Moroccan Spiced Carrot Hummus

Ingredients

• Carrots

  Raw

  4 medium or 244g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  16 oz or 454g

• Tahini

  Dips and Spreads - Wegmans

  4 tblsp or 60g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Garlic

  Raw

  4 cloves, minced or 12g

• Water

  Plain, clean water

  6 tbsp or 89g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Raspberries

  Raw

  1 tbsp or 8g

Directions

1. Add the carrots to a small saucepan and cover with water. Boil about 10 minutes or until very soft you should be able to mash them easily with the back of a spoon. Drain and let cool.
2. Pour the chickpeas onto a kitchen towel. Cover with another towel; rub vigorously to loosen the skins. Transfer chickpeas to a bowl and cover with water the skin will float to the top; give the chickpeas a good stir to loosen any additional skin and repeat. Skim off the skins and discard them.
3. Drain the chickpeas and transfer them to a food processor or blender. Add the carrots; process 30-40 seconds or until they form a thick paste. With the motor running, drizzle in the tahini, lemon juice, and garlic. Process until combined. Drizzle in the water and process 5 minutes, or until a smooth dip is formed. Add the olive oil and ras el hanout and pulse a few times to combine. Taste and adjust the seasoning as desired.
4. To serve, transfer to a small dish and drizzle with additional olive oil.
5. Recipe by: Lauren (source: https://www.healthy-delicious.com/moroccan-spiced-carrot-hummus/)

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