Carrot Hummus

Carrot Hummus

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
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


  • 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: 58 calories; 2 g fat(0 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 24 mcg folate; 0 mg cholesterol; 2 g sugars; 963 IU vitamin A; 3 mg vitamin C; 18 mg calcium; 1 mg iron; 117 mg sodium; 95 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ fat

Reviews 0

More You'll Love