Carrot Fingers and Roasted Red Pepper Hummus

Cooking With Rania - " Halloween Snack Recipes"
KDKA Pittsburgh Today Live 10/31/2012

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader

Carrot Fingers and Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

INGREDIENTS

4 cups canned chick-peas, rinsed and drained
1 large red pepper ~ roasted ~ peeled and roughly chopped
1 cup Sesame Tahini
1/4 cup water
1/4 cup olive oil
1/2 cup fresh lemon juice (about 3 lemons) or more to taste
3 cloves garlic
1-1/2 teaspoons ground cumin
1 teaspoon salt (or to taste)
Several dashes Frank’s Red Hot Sauce (I like my hummus a little spicy)

DIRECTIONS

In a food processor, combine all of the ingredients. Process, scraping sides occasionally, until mixture is a smooth paste. If mixture is too thick, add more water, a few drops at a time.

Carrot Fingers

INGREDIENTS

1 bag peeled baby carrots
1 cup sliced almonds
Cream cheese

DIRECTIONS

Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot "finger". Repeat until all carrots are finished.

Place the hummus in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.