Recipe

Baby Carrots and Low-Fat Hummus

Name: Baby Carrots and Low-Fat Hummus
Yield: 2
Ingredients: 1 1/2 c (228 g) cooked chickpeas or 15-oz (425 g) can low-sodium chickpeas, drained and rinsed; 2 tbsp (30 mL) lemon juice; 1 tsp (5 mL) tahini; 1 clove garlic or 1/8 tsp (0.6 mL) garlic powder; dash ground black pepper; 1/2 c (120 mL) roasted red peppers; water soaked; 1/4 tsp (1.2 mL) ground cumin

2 servings

Source: Susan Levin, MS, RD, CSSD

Serve baby carrots with leftover low-fat hummus for a quick snack!

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1 About Recipe
2 Ingredients
3 Directions
4 Nutrition Facts

About the Recipe

171 Calories · 7.1 g Protein · 8.4 g Fiber
Snack
Gluten-free · Nut-free

Ingredients

Makes 2 Servings

1 1/2 c (228 g) cooked chickpeas or 15-oz (425 g) can low-sodium chickpeas, drained and rinsed

2 tbsp (30 mL) lemon juice

1 tsp (5 mL) tahini

1 clove garlic or 1/8 tsp (0.6 mL) garlic powder

dash ground black pepper

1/2 c (120 mL) roasted red peppers; water soaked

1/4 tsp (1.2 mL) ground cumin

Directions

Place chickpeas in a food processor or blender with lemon juice, tahini, garlic, and black pepper (for red pepper version, add red peppers and cumin). Process until very smooth (about 1-2 minutes). If more liquid is needed, add more lemon juice or water. Garlic, cumin, and black pepper can be adjusted for personal taste preferences.
Serve with baby carrots.