Carrot 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.

Recipe from Diabetic Living
Ingredients
  • 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)
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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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