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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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.


Test Kitchen Tip: Serve Carrot Hummus with assorted dippers such as toasted whole-wheat pita bread triangles, vegetable sticks, and whole-grain crackers.

Nutrition Facts

58 calories; 2.3 g total fat; 0.3 g saturated fat; 117 mg sodium. 95 mg potassium; 7.9 g carbohydrates; 1.6 g fiber; 2 g sugar; 2.1 g protein; 963 IU vitamin a iu; 3 mg vitamin c; 24 mcg folate; 18 mg calcium; 1 mg iron; 13 mg magnesium;


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