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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.

Diabetic Living Magazine
Source: 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

58.5 calories; protein 2.1g 4% DV; carbohydrates 7.9g 3% DV; exchange other carbs 0.5; dietary fiber 1.6g 7% DV; sugars 1.7g; fat 2.3g 4% DV; saturated fat 0.3g 2% DV; cholesterolmg; vitamin a iu 963.1IU 19% DV; vitamin c 3.2mg 5% DV; folate 23.9mcg 6% DV; calcium 18.4mg 2% DV; iron 0.6mg 3% DV; magnesium 12.6mg 5% DV; potassium 95.1mg 3% DV; sodium 116.6mg 5% DV.


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0