My mother-in-law served this dip on Easter with blanched broccoli, cauliflower, carrots, jicama, snap peas and radishes. So good! And because of the added carrots, the point value is lower than a traditional hummus. 15 WW pts+ for the entire recipe. I didn’t get to her house in time to measure, but she thought it made about 2 cups.
- 1 cup chopped carrots
- 1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
- 2 Tbsp. lemon juice
- 2 cloves garlic, chopped
- 1/2 tsp. cumin
- 1/4 tsp. kosher salt
- 2 Tbsp. chopped fresh parsley
In a covered small saucepan, cook the carrots n a small amount of boiling water for 6-8 minutes or until tender, drain.
In a food processor, combine cooked carrots, beans, lemon juice, garlic, cumin and kosher salt. Process until smooth. Stir in one tablespoon of parsley. Sprinkle top with remaining parsley before serving. Chill for one hour to three days before serving.