ZENB Sweet Carrot & Tomato Hummus

Entertain your friends and feed a crowd with ZENB Carrot & Tomato Hummus. This dip will definitely become a staple at your parties. ZENB Sweet Carrot and Tomato Gourmet Marinara Sauce is combined with homemade hummus for a tangy & creamy bite every time, perfect for your next charcuterie board!

For the sauce

• 1 tablespoon olive oil
• 1 large shallot, minced
• 1 large carrot, finely chopped
• 2 cloves garlic, thinly sliced
• 1 cup frozen lima beans
• 1 carton (15.5 ounces) ZENB Sweet Carrot & Tomato Marinara Sauce
• 1/2 cup water
• 1 lemon, juiced

For the hummus

• 1 cup tahini
• 1 small clove garlic
• 1 large lemon, juiced
• 1-1/4 cups cold water
• 1 can (15 ounces) chickpeas, rinsed
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 1/4 cup fresh mint leaves, torn
• 4 naan bread rounds, warmed, halved
• fresh vegetable dippers

INSTRUCTIONS

1.

Heat oil in large skillet on medium heat. Add shallot and carrot. Cook 5 minutes, stirring occasionally until tender. Add garlic; cook 1 minute or until fragrant.

2.

Add lima beans, ZENB Sauce, and water. Reduce the heat to low, cover and simmer 12-15 minutes, or until lima beans are tender. Remove pan from heat; stir in lemon juice. Let stand.

3.

Meanwhile, add tahini, garlic and lemon juice to blender or food processor. Pulse 45 seconds to 1 minute, until garlic is finely chopped. Slowly add water while blending until tahini is smooth and velvety.

4.

Add chickpeas and salt; blend continuously for 3 minutes or until smooth, adding additional water as needed to reach desired consistency.

5.

Spread hummus onto serving platter, forming a well in the center. Spoon warm sauce mixture into well. Drizzle with olive oil and sprinkle with mint before serving with naan and veggies.