Low Fat Carrot Hummus

Healthy Low-fat Carrot Hummus Recipe. Created for Bush's® Beans by Connie Guttersen, R.D. PH.D., nutrition instructor at the Culinary Institute of America and author of "The Sonoma Diet." Recipe courtesy of "The Sonoma Diet."

Ingredients:

• 1 cup chopped carrots
• 1 16 ounce can garbanzo beans (chickpeas), rinsed and drained
• 2 tbsp lemon juice
• 2 cloves garlic, chopped
• 1/2 tsp ground cumin
• 1/4 tsp kosher salt
• 2 tbsp chopped fresh parsley

Preparation:

In a covered small saucepan, cook the carrots in a small amount of boiling water for 6-8 minutes or until tender; drain.

In a food processor, combine cooked carrots, garbanzo beans, lemon juice, garlic, cumin and kosher salt. Cover and process until smooth.

Transfer to a small serving bowl. Stir in one tablespoon of parsley. Sprinkle top with remaining parsley.

Cover and chill for one hour to three days.

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