Massachusetts Farm to School Logo
Subscribe    Donate   
Close
Menu

Get Involved / Guides

Carrot Hummus

Ingredients

  • 3 cups of chickpeas, canned
  • 2 cups of carrots, fresh or frozen, cooked
  • 1 TB of paprika
  • 1 TB of cumin, ground
  • 1 clove of garlic
  • 1/3 cup of lemon juice
  • 1/3 cup of olive or canola oil
  • 3 TB of sunbutter or tahini

Steps

  1. Heat oven to 350
  2. Toss carrots with 2 TB oil, paprika, and cumin
  3. Roast on baking sheet for 25 minutes, then remove and set aside to cool
  4. Puree carrots in blender or food processor
  5. Puree chickpeas, garlic, lemon juice, oil, and sunbutter or tahini
  6. Add carrot puree and blend until smooth
  7. Season with salt and pepper

Sourced from: Lowell Public Schools

More Recipes

All Guides


Massachusetts Farm to School Logo White

© copyright 2024 - Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE)

Contact Us
Massachusetts Farm to School (fiscally sponsored by Third Sector New England, Inc. (TSNE))
PO Box 213
Beverly, MA 01915

Phone: (413) 253-3844

Email: info@massfarmtoschool.org