Carrot Hummus
Recipe: #11077
November 10, 2013
Categories: Dips, Beans, Chickpeas/Garbanzo, Carrot, Appetizers, Mediterranean, Christmas, Fathers Day, Game/Sports Day, New Years, Gluten-Free High Protein, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A tasty twist on an old favorite. Serve with pita chips, vegetable sticks or crackers. Cook time is chill time."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (328.7 g)
- Calories 274.8
- Total Fat - 15.2 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 664.3 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 10.9 g
- Sugars - 10.4 g
- Protein - 10.4 g
- Calcium - 245.2 mg
- Iron - 3.9 mg
- Vitamin C - 42.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a saucepan with a lid, cook carrots in boiling water for 6 to 8 minutes or until tender; drain.
Step 2
In a food processor, combine cooked carrots, beans, tahini, lemon juice, garlic, cumin and salt. Cover and process until smooth, stopping to scrape down sides a couple of times. Transfer to a small bowl and stir in parsley.
Step 3
Cover and chill for at least 1 hour.
Step 4
(If too thick, stir in water, 1 tablespoon at a time until desired consistency is reached).
Step 5
Serve with suggested dippers (see description).
Tips
No special items needed.
1 Reviews
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