NUTRITION FACTS
Serving Size = 2 tablespoons (36g); Servings per container = 40; Calories 50; Total Fat 3g (4%); Saturated Fat 0g (0%); Cholesterol 0mg (0%); Sodium 125mg (5%); Total Carbohydrate 4g (1%); Dietary Fiber 1g (4%); Sugars 1g; Protein  1g.

CARROT HUMMUS

40 servings / 1 serving = 2 tablespoons

CARROT HUMMUS

40 servings / 1 serving = 2 tablespoons

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 pound carrots, washed, peeled and cut into 2-inch pieces
  • 2 cloves garlic, crushed, or more to taste
  • 2 15-ounce cans chickpeas, rinsed and drained
  • Zest and juice of 1 lemon
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ cup extra-virgin olive oil

 

DIRECTIONS

  1. Add the carrots and garlic to a medium saucepan.  Cover with enough water to just cover the carrots.  Bring to a simmer, cover and cook until carrots are tender, about 15-20 minutes.  Drain and reserve the cooking liquid.
  2. In a food processor, combine the carrots, garlic, chickpeas, lemon juice and zest, salt ground cumin and paprika.  Process until smooth.  With the motor running, add the olive oil in a steady stream. 

    Top with chopped, toasted almonds for crunch.  Serve with whole grain crackers or a variety of vegetables.

NUTRITION FACTS
Serving Size = 2 tablespoons (36g); Servings per container = 40; Calories 50; Total Fat 3g (4%); Saturated Fat 0g (0%); Cholesterol 0mg (0%); Sodium 125mg (5%); Total Carbohydrate 4g (1%); Dietary Fiber 1g (4%); Sugars 1g; Protein  1g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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