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>
- 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 are smooth.
- Transfer to a small serving bowl.
- Stir in parsley.
- Cover with plastic wrap or foil and chill for at least 1 hour or up to 3 days.
- If too thick, stir in enough water, one tablespoon at a time, until dipping consistency.
- 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!