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ShareCarrot Hummus
Carrots rich in beta carotene, combined with fiber rich garbanzo beans, makes this a great dip recipe for snacks or a spread for sandwiches.
MAKES: 16 servings
SERVING SIZE: 2 tablespoon
YIELD: 2 cupsCARB GRAMS PER SERVING:
8
Nutrition Facts Per Serving:
- Servings Per Recipe: 16
- Calories: 60
- Protein(gm): 2
- Carbohydrate(gm): 8
- Fat, total(gm): 2
- Dietary Fiber, total(gm): 2
- Sodium(mg): 124
- Starch(d.e): 1
- Fat(d.e): 1
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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