Roasted Red Pepper And Carrot Hummus - cooking recipe

Ingredients

8 baby carrots
2 cups garbanzo beans (if using canned, about one can, drain and rinse)
1 teaspoon sea salt (or to taste)
2 garlic cloves (minced)
1/2 tablespoon lemon juice
2 tablespoons peanut butter
6 ounces roasted red peppers (about the equivalent of one large bell pepper)
1/4 cup water

Preparation

Add baby carrots to food processor and pulse to mince well.
Add remaining ingredients, except water.
Process until all vegetables and beans are well blended and creamy. Process less time for a chunkier hummus.
Add up to a 1/4 cup water, as needed, to create the desired consistency.
NOTE: The carrots contain a lot of water. The hummus will not dry out as much as hummus usually does when stored. This will keep for about a week in the fridge. I haven't yet tried freezing this recipe.
VARIATION: Add some dried dill weed, fresh thyme or basil, or another favorite herb. Cayenne pepper, jalapenos, chilis, or tabasco sauce can be added for a spicy version.
Makes about 3 cups. Six 1/2 cup servings.