Low Fat Carrot Hummus - cooking recipe

Ingredients

1 cup carrot, chopped
1 (16 ounce) can garbanzo beans, rinsed and drained (chickpeas)
2 tablespoons lemon juice
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt

Preparation

In a covered small saucepan, cook the carrots in a small amount of boiling water for 6-8 minutes or until tender; drain.
In a food processor, combine cooked carrots, garbanzo beans, lemon juice, garlic, cumin and kosher salt. Cover and process until smooth.
Transfer to a small serving bowl. Stir in one tablespoon of parsley. Sprinkle top with remaining parsley. Cover and refridgerate 3 hours to 3 days.