Recipe

Baby Carrots and Low-Fat Hummus

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

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

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

lemon juice (2 tbsp (30 mL))

tahini (1 tsp (5 mL))

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

ground black pepper (dash)

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

ground cumin (1/4 tsp (1.2 mL))

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.