Makes: 16 servings Prep: 15 mins Chill: 1-3 hrs up to 3 days Carb Grams Per Serving: 8 Serving Size: 2 tablespoons
Ingredients 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 Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks, and/or whole-grain crackers)
- 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 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. Serve with assorted dippers. Makes 2 cups.
Nutrition Facts Per Serving 60 cal., 2 g total fat 124 mg sodium, 8 g carb. (2 g fiber), 2 g pro. Diabetic Exchanges Starch (d.e): 0.5; Fat (d.e): 0.5
Source (n.d.) Diabetic Living. Carrot Hummus. Retrieved from http://www.diabeticlivingonline.com/recipe/appetizers-snacks/carrot-hummus