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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




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

2 tablespoons
59 calories; protein 2.1g; carbohydrates 7.9g; dietary fiber 1.6g; sugars 1.7g; fat 2.3g; saturated fat 0.3g; vitamin a iu 963.1IU; vitamin c 3.2mg; folate 23.9mcg; calcium 18.4mg; iron 0.6mg; magnesium 12.6mg; potassium 95.1mg; sodium 116.6mg.

1/2 starch, 1/2 fat