Here are two words that will make you re-think buying that popular, red-rimmed-lid brand of hummus: potassium sorbate. Check the label! This synthetic ingredient is a factory food maker’s friend, keeping bacteria out of dips, dried fruit, cheeses and jams that sit on grocery store shelves. Um, bacteria? Um, chemical preservatives? No thanks. I like my hummus clean, fresh—and a little spicy. This recipe, fired up with coriander and chili flakes, might surprise you. It’s missing the main ingredient of most hummus dips–chickpeas. In their place are carrots, whirled together with peanut butter for the perfect craveable creaminess.
Place all ingredients in a food processor and blend until smooth.