Low Fat Carrot Hummus

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READY IN: 23mins
SERVES: 4
YIELD: 2 .25
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a covered small saucepan, cook the carrots in a small amount of boiling water for 6-8 minutes or until tender; drain.
  • In a food processor, combine cooked carrots, garbanzo beans, lemon juice, garlic, cumin and kosher salt. Cover and process until smooth.
  • Transfer to a small serving bowl. Stir in one tablespoon of parsley. Sprinkle top with remaining parsley. Cover and refridgerate 3 hours to 3 days.
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