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Yield: 4 servings | Prep time: 15 minutes | Cook time: 20 minutes

INGREDIENTS

  • 2 medium carrots, peeled and sliced
  • 1 clove of garlic, finely minced
  • 1 tablespoon of fresh cilantro, roughly chopped
  • 1½ teaspoons of onion powder
  • 1½ teaspoons of Tabañero Curry Habanero Hot Sauce
  • ¼ cup of water
  • 1 10-ounce container of classic pre-made hummus
  • 1 bag of pita chips

EQUIPMENT

  • 1 cutting board
  • 1 sharp knife
  • 1 medium nonstick skillet
  • 1 small mixing bowl
  • 1 small serving bowl

INSTRUCTIONS

First, wash and prepare the produce. Peel and thinly slice the carrots and garlic. Roughly chop the cilantro and set aside.

In a medium nonstick skillet, combine the carrots, garlic, onion powder, Tabañero Curry Habanero Hot Sauce, and water. Heat over medium-low until simmering, then cover and cook for ten minutes.

Once the curry-spiced carrots are tender, transfer them to a small mixing bowl and set aside. While the carrot mixture cools, transfer the hummus to a small serving bowl. Place both bowls in the refrigerator until chilled or ready to serve.

When ready to serve, arrange the curry-spiced carrots on top of the hummus. Garnish with fresh cilantro and Tabañero Curry Habanero Hot Sauce. Serve with pita chips or fresh veggies.
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