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  1. Recipe

Baby Carrots and Low-Fat Hummus

2 servings

Source: Susan Levin, MS, RD, CSSD

red pepper hummus

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

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

  1. 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.



  2. Serve with baby carrots.



Nutrition Facts

Per serving:

Calories: 171

Fat: 3.4 g

     Saturated Fat: 0.3 g

     Calories From Fat: 16.8%

Cholesterol: 0 mg

Protein: 7.1 g

Carbohydrate: 30 g

Sugar: 8.6 g

Fiber: 8.4 g

Sodium: 82 mg

Calcium: 82 mg

Iron: 2.6 mg

Vitamin C: 10.6 mg

Beta-Carotene: 10,704 mcg

Vitamin E: 1.1 mg

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