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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

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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

Diabetic Exchanges

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

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.