Change text size Rate & Comment

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

Rated : Not yet rated

anonymous says:

I would like to try this one, it looks easy and tasty.

Nutrition Facts Per Serving:

Servings: Makes 2 cups, 16 (2-tablespoon) servings
Calories60
Total Fat (g)2
Sodium (mg)124
Carbohydrate (g)8
Fiber (g)2
Protein (g)2

Diabetic Exchanges

Starch (d.e.).5
Fat (d.e.).5

1	cupchopped carrots
1	15-ounce cangarbanzo beans (chickpeas), rinsed and drained
1/4	cuptahini (sesame seed paste)
2	tablespoonslemon juice
2	clovesgarlic, quartered
1/2	teaspoonground cumin
1/4	teaspoonsalt
2	tablespoonssnipped 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.