Carrot hummus is my favorite dip of all time. This recipe was created by my friend Mary. Play around with the proportions to taste — you really cannot mess it up! Serve with pita chips.
Ingredients
- 1.5 cups cashews
- 5 cloves garlic , peeled
- 8 large carrots , peeled and roughly chopped
- 1 large lemon , juiced
- 1 big dash tamari or soy sauce
- 1 bunch flat-leaf parsley , stems and leaves
- 5 tos 6 tablespoons mayonnaise , or to taste
- salt to taste
Instructions
-
1
Combine cashews and garlic in a food processor; pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise; process until smooth. Season with salt.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Samoa Cookie Bars
Classic Girl Scout Samoa cookies (Caramel-deLites) in bar shape but with all the flavor of the original.
Quick Ginger Pork Stir Fry
I was looking for a new way to serve pork to my family that was quick and easy. I altered several different recipes to our tastes and finally came up with this keeper. My teenage son was disappointed that we didn't have Mexican that night, but once he tasted this he ate two full plates.
Zucchini Chicken Casserole
This zucchini chicken casserole is creamy and herbaceous, packed with fresh fork-tender vegetables and shredded chicken breast. The herbs make this dish feel light and fresh, while the cheese on top forms a golden-brown melty crust. This casserole is delicious for a weeknight dinner.