Carrot Hummus

Carrot Hummus

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From: Diabetic Living Magazine

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • 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

Preparation

  • Prep

  • Ready In

  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 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 information

  • Serving size: 2 tablespoons
  • Per serving: 0 calories; 0 fat(0 sat); 0 fiber; 0 carbohydrates; 0 protein; 0 folate; 0 cholesterol; 0 sugars; 0 g added sugars; 0 vitamin A; 0 vitamin C; 0 calcium; 0 iron; 0 sodium; 0 potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ starch, ½ fat

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