Carrot Hummus - cooking recipe

Ingredients

1 cup carrot, chopped
1 (15 ounce) can chickpeas, rinsed and drained
1/4 cup tahini
2 tablespoons lemon juice
2 garlic cloves, rough chop
1/2 teaspoon cumin
1/4 teaspoon kosher salt
2 tablespoons parsley, fresh flat leaf Chopped

Preparation

In a covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or tender, drain.
In processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt.
Cover and process until smooth.
Transfer to a small serving bowl.
Stir in 1 tablespoon parsley.
Sprinkle top with remaining parsley.
Cover and chill for 1 hour to 3 days.
If necessay, stir in water, 1 tablespoon at a time, to make a dipping consistency.