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Carrot Hummus with Pine Nuts

Serve hummus as a dip, spread or filling in wraps or sandwiches. Tahina is a sesame seed paste available in some supermarkets, health food stores or bulk stores. If allergies are not an issue, peanut butter can be substituted.

Preparation Time: 10 minutes
Cook Time: 5 minutes
Serving: 750 mL (3 cups)

Ingredients:

•   300g (1/2 bag) Europe's Best® Carrots "A la Parisienne", frozen
•   540mL (19oz) can chick peas, drained
•   2 cloves garlic, chopped
•   75 mL (1/3 cup) tahina (sesame seed paste)
•   50 mL (1/4 cup) water or yogurt
•   45 mL (3 tbsp) olive oil
•   45 mL (3 tbsp) lemon juice
•   4 mL (3/4 tsp) salt
•   2 mL (1/2 tsp) ground cumin
•   50 mL (1/4 cup) toasted pine nuts or silvered almonds
•   30 mL (2 tbsp) chopped fresh mint or cilantro

Preparation:

1.  In a small saucepan combine Europe’s Best Carrots “A la Parisienne” and 50 mL (1/4 cup) water. Cover and cook for 8 minutes or until carrots are cooked. Drain well and cool for 10 minutes.
2.  In a food processor, combine chick peas, garlic and carrots. Puree until coarsely chopped. Add tahina, remaining ¼ cup (50mL) water, olive oil, lemon juice, salt and cumin. Puree until smooth and creamy. Taste for seasoning.
3.  Transfer to a serving dish. Garnish with pine nuts and mint. Serve with pita bread, toasts or fresh vegetables.

Tips:

•   For a spicier version, add 1/4 tsp (1 mL) hot pepper sauce, or more to taste.

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