Got this recipe from my friend Jan Temple (photographed) with the ISU Extension office…one of my favorite foodies. It had a hint of the carrot flavor which really added a “freshness” to the hummus.
She served it with pita bread, Triscuits or some raw veggies. I loved the pita…but the saltiness of the Triscuit really brought the flavor home.
SERVES 10 (1/4 CUP EACH)
15 ounce can garbanzo beans, drain and rinse
1/2 cup nonfat plain yogurt
1/4 cup water
1 lemon – juice only (~3 Tbsp.)
1/4 teaspoon garlic powder
1/2 tablespoon ground cumin
1 carrot, peel and grate
Place the beans, half the yogurt, water, lemon juice,
and spices into a blender or food processor. Blend until
fine, adding remaining yogurt. Stir in the grated carrot
last. Serve over whole grain crackers or whole wheat
pita bread. This dip also goes great with raw veggie