CARROT GINGER HUMMUS RECIPES

CARROT HUMMUS RECIPE | EATINGWELL

Carrot Hummus Recipe | EatingWell image

Carrots, rich in beta carotene, combine with fiber-filled garbanzo beans to make this a great dip recipe for snacks or a spread for sandwiches.

Provided by Diabetic Living Magazine

Categories Low-Carb Dip & Spread Recipes

Total Time 1 hours 15 minutes

Number Of Ingredients 8

Ingredients

1 cup chopped carrots
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
¼ cup tahini (sesame seed paste)
2 tablespoons lemon juice
2 cloves garlic, quartered
½ teaspoon ground cumin
¼ teaspoon salt
2 tablespoons snipped fresh parsley

Steps:

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.
Cover with plastic wrap or foil 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.

Nutrition Facts : Calories 58.5 calories, CarbohydrateContent 7.9 g, FatContent 2.3 g, FiberContent 1.6 g, ProteinContent 2.1 g, SaturatedFatContent 0.3 g, SodiumContent 116.6 mg, SugarContent 1.7 g

CARROT HUMMUS RECIPE | EATINGWELL

Carrot Hummus Recipe | EatingWell image

Carrots, rich in beta carotene, combine with fiber-filled garbanzo beans to make this a great dip recipe for snacks or a spread for sandwiches.

Provided by Diabetic Living Magazine

Categories Low-Carb Dip & Spread Recipes

Total Time 1 hours 15 minutes

Number Of Ingredients 8

Ingredients

1 cup chopped carrots
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
¼ cup tahini (sesame seed paste)
2 tablespoons lemon juice
2 cloves garlic, quartered
½ teaspoon ground cumin
¼ teaspoon salt
2 tablespoons snipped fresh parsley

Steps:

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.
Cover with plastic wrap or foil 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.

Nutrition Facts : Calories 58.5 calories, CarbohydrateContent 7.9 g, FatContent 2.3 g, FiberContent 1.6 g, ProteinContent 2.1 g, SaturatedFatContent 0.3 g, SodiumContent 116.6 mg, SugarContent 1.7 g

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