Carrot Hummus

Orginal Recipe is from Diabetic Living Magazine

Two things that you might have thought don’t go together very well, but boy oh boy do they ever! Carrots, rich in beta-carotene, combine with fiber-filled garbanzo beans to make this a great dip recipe for snacks.  This dip is even a fantastic spread on sandwiches!

[What You Need]

1 cup chopped carrots
1 (15 ounces) can garbanzo beans (chickpeas), rinsed and drained
¼ cup tahini (sesame seed paste)
Two tablespoons lemon juice
Two cloves garlic quartered
½ teaspoon ground cumin
¼ teaspoon salt
Two tablespoons snipped fresh parsley

<Let’s Make It>

  1. In a covered small saucepan, cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain.
  2. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt.
  3. Cover and process until mixture are smooth.
  4. Transfer to a small serving bowl.
  5. Stir in parsley.
  6. Cover with plastic wrap or foil and chill for at least 1 hour or up to 3 days.
  7. If too thick, stir in enough water, one tablespoon at a time, until dipping consistency.

Nutrition information 

  • Serving size: 2 tablespoons
  • Per serving: 0 calories; 0 fat(0 sat); 0 fiber; 0 carbohydrates; 0 protein; 0 folate; 0 cholesterol; 0sugars; 0 g added sugars; 0 vitamin A; 0 vitamin C; 0 calcium; 0 iron; 0 sodium; 0 potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ starch, ½ fat

Let me know what you think if you make this delicious spread/dip! I love it, and the family loves it as well, it’s a nice change to the good ole classic of hummus!

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Jesy Anderson

The owner of Needle, Ink and Thread, Located in Beavercreek, Ohio. I love teaching, it really is my passion. The “lightbulb” moments are my favorite! I am so excited to share my passion of sewing, design, and art with you! I was also a former co-owner of Sew Dayton.

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