Carrot Hummus
Recipe from Diabetic Living

Carrots rich in beta carotene, combined with fiber rich garbanzo beans, makes this a great dip recipe for snacks or a spread for sandwiches.



by 2  people


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Ingredients
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    1   cup 
    chopped carrots
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    1  15  ounce can 
    garbanzo beans (chickpeas), rinsed and drained
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    1/4  cup 
    tahini (sesame seed paste)
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    2   tablespoons 
    lemon juice
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    2   cloves 
    garlic, quartered
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    1/2  teaspoon 
    ground cumin
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    1/4  teaspoon 
    salt
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    2   tablespoons 
    snipped fresh parsley
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    Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks, and/or whole-grain crackers)

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 60, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 8, fiber (g) 2, pro. (g) 2, sodium (mg) 124, Starch () 0.5, Fat () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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