Carrot Hummus
Carrots add more than color and sweetness to this spicy hummus. Their abundance of beta-carotene, combined with the health attributes of garbanzo beans, makes this dip a great choice.
SERVINGS: Makes 2 cups, 16 (2-tablespoon) servings
CARB GRAMS PER SERVING: 8


Nutrition Facts Per Serving:
- Servings: Makes 2 cups, 16 (2-tablespoon) servings
- Calories 60
- Total Fat (g) 2
- Sodium (mg) 124
- Carbohydrate (g) 8
- Fiber (g) 2
- Protein (g) 2
- Starch (d.e.) .5
- Fat (d.e.) .5
Diabetic Exchanges
| 1 | cup chopped carrots |
| 1 | 15-ounce can garbanzo beans (chickpeas), rinsed and drained |
| 1/4 | cup tahini (sesame seed paste) |
| 2 | tablespoons lemon juice |
| 2 | cloves garlic, quartered |
| 1/2 | teaspoon ground cumin |
| 1/4 | teaspoon salt |
| 2 | tablespoons snipped fresh parsley |
| Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks, and/or whole-grain crackers) |
1. In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.
2. Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups, 16 (2-tablespoon) servings.
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