Lots of carrots and no tahini – not technically hummus but still delicious!
Started with the crockpot: I cooked some of last year’s local Palouse garbanzos (a friend’s father pulled them from the harvester just for me!) with veggie stock, lots of pepper, and a dried bay leaf. When they were ready, so buttery and soft, I ground raw carrots fine in the food processor with salt, pepper, and smoked paprika. I added the warm, drained garbanzos and some olive oil and pulsed it to the smooth, light, fluffy texture I like.
Along with celery sticks and Wasa crackers, it will be lunch all week long for just a few minutes’ effort. My kind of food!