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Tuscan Carrot Hummus
A little bit of Italy comes into view one bite at a time with garden-fresh flavors of garlic, lemon and carrot and a savory blend of Italian-style herbs and seasoned Chickpea crumble.
- Prep Time
30 Mins
- Serves
13.5 Cups
INGREDIENTS
Hummus
- 13.5 cups Bush's® Best® Garbanzo Beans, Drained, Rinsed
- 9 Tbsp Lemon Juice
- 9 Garlic Clove, Fresh
- 9 Tbsp Tahini Paste
- 4.5 tsp Kosher Salt
- 2.25 cups Carrot Juice
- 2.25 tsp Onion Powder
- .75 cup Marinara Sauce
- 4.5 tsp Parsley Flakes, Dried
- 1.75 cups Water
Herby Chickpea Crumble
- 1.5 cups Crunchy Fried Chickpeas, Salted
- 6 Tbsp Parsley Leaves, Fresh, Dried Overnight
- 6 Tbsp Lemon Zest, Fresh
- Kosher Salt (To taste)
- .5 tsp Ground Black Pepper
- 2 tsp Cream of Tartar
Dippers
- 1.25 lb. Pita Chips
- 2.25 lb. English Cucumber
- 1.25 lb. Belgium Endive
INGREDIENTS
Hummus
- 13.5 cups Bush's® Best® Garbanzo Beans, Drained, Rinsed
- 9 Tbsp Lemon Juice
- 9 Garlic Clove, Fresh
- 9 Tbsp Tahini Paste
- 4.5 tsp Kosher Salt
- 2.25 cups Carrot Juice
- 2.25 tsp Onion Powder
- .75 cup Marinara Sauce
- 4.5 tsp Parsley Flakes, Dried
- 1.75 cups Water
Herby Chickpea Crumble
- 1.5 cups Crunchy Fried Chickpeas, Salted
- 6 Tbsp Parsley Leaves, Fresh, Dried Overnight
- 6 Tbsp Lemon Zest, Fresh
- Kosher Salt (To taste)
- .5 tsp Ground Black Pepper
- 2 tsp Cream of Tartar
Dippers
- 1.25 lb. Pita Chips
- 2.25 lb. English Cucumber
- 1.25 lb. Belgium Endive
DIRECTIONS
- HUMMUS: Combine all ingredients except olive oil and water in the base a food processor. For larger yield recipe, divide ingredients into batches.
- Using the high-speed setting, slowly stream in olive oil and water. Blend for 1 minute.
- Stop to scrape the sides of the blender with a rubber spatula. Blend for another minute or until hummus is smooth and creamy.
- Transfer hummus to a plastic container and cover. Refrigerate until ready to use.
- HERBY CHICKPEA CRUMBLE: Combine all ingredients in a mixing bowl. Massage parsley and seasonings into the crushed chickpeas until the parsley flakes and the chickpeas are well coated. Cover and reserve at room temperature.
- PRESENTATION: For one platter, spread 1.5 cups of Tuscan Carrot Hummus onto a shallow dish. Garnish with 2 Tbsp of herby chickpea crumble. Serve with 2 oz. pita chips, 4 oz. English cucumber, and 4 oz. Belgium endive.
