Curry Carrot Hummus

For the curry-carrot hummus, soak the chickpeas in water overnight and allow to soak. Bring water to a boil in a pot and cook the chickpeas for 50 minutes until tender.

Drain the chickpeas and let cool. Then finely puree with a blender. Season with about 1 jar of carrot baby food and season with curry paste, chili powder, salt and pepper.

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