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carrot hummus

25 Apr

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.

Carrot Hummus

  • 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.

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1 Comment

Posted by on April 25, 2011 in appetizer, points plus, vegetarian

 

Tags: , , ,

One response to “carrot hummus

  1. Beth

    April 29, 2011 at 7:04 pm

    I tried this and it is delicious. It has a little tang from the lemon juice and cumin. I served it to friends who are not normally adventurous eaters and they loved it. They couldn’t stop taking another vegetable to pop in the dip and eat.

     

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