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Carrot Hummus — Recipe of the Week


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We all love snacking. Just like all other food categories, there are not-so-great options and great options.
Hummus can be a great option, as long as you watch how much you eat. Some brands can be very high in fat and calories, and all are high in carbs. Carbs are not necessarily a bad thing–especially when they come from legumes, which are very nutritious and high in protein and fiber.

But for those times when you want a lower carb snack here’s a great idea: CARROT HUMMUS. Yep, you read that right! Cooked carrots, when substituted for chickpeas, make a tasty, satisfying low-carb snack!  Try it and see if you don’t like it just as much as traditional hummus!

Carrot Hummus

Recipe from savoryonline
Makes 8 servings

  • 1 lb carrots; peeled and thinly sliced
  • 1 clove garlic
  • 3 tbs fresh lemon juice, divided
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 3 tbs tahini
  • 3 tbs extra virgin olive oil
  • 2 tbs finely chopped cilantro
  • celery sticks, pepper snow peas, cauliflower, radishes, or cucumber for dipping
  1. In a microwave-safe bowl, combine the carrots and ⅓ cup water. Cover with plastic wrap, poke a few holes in it for venting, and microwave 4–5 minutes until the carrots are very tender. Uncover and cool slightly.
  2. To a food processor, add the carrots along with the liquid in bowl. Add the garlic, 2 tbs of the lemon juice, salt and cumin. Pulse until mostly smooth, stopping and scraping bowl occasionally. Add the tahini and ulse until incorporated. With processor running, drizzle in the oil until smooth, adding an additional 1 tbs warm water if necessary.
  3. Taste. Season with salt and remaining 1 tbsp lemon juice, if desired. Transfer to a serving bowl and garnish with cilantro. Serve with vegetables.
Notes: If you want to add a little heat to your hummus, add 1/4 tsp cayenne or 1 tbs chopped jalapeno in Step 2

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