Bold and Bright Carrot Hummus - 2 pts, 12g Carbohydrate; 3g Dietary Fiber

Recipe By :Candace McMenamin of South Carolina
Serving Size : 8 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1/4 cup water -- plus 2 tablespoons water, divided*
1 1/2 cups chopped carrots
1 can garbanzo bean -- (15 ounce) rinsed and drained
1/4 cup tahini -- (sesame seed paste)
2 tablespoons pine nuts
2 tablespoons lime juice
3 cloves garlic -- quartered
1/4 teaspoon paprika
1/2 teaspoon cumin
2 tablespoons parsley -- snipped

In a covered saucepan, bring ¼ cup water to boil. Add carrots and cook 6-8 minutes or until tender. Drain. In a food processor bowl combine carrots, garbanzo beans, tahini, pine nuts, lime juice, garlic, paprika, cumin and remaining 2 tablespoons water. Cover and process until mixture is smooth. Place in serving bowl and stir in parsley. Cover and refrigerate at least one hour. Serve with assorted carrot and celery sticks and/or pita bread wedges. 

*Stir in more water, 1 tablespoon at a time, to make of dipping consistency if necessary. 

Makes a generous 2 cups

3rd prize winner in the 2006 NJFV Recipe Contest. Candace McMenamin of South Carolina took the honors for her delicious entry.

Description:
"2 pts"
Cuisine:
"MidEastern"
Source:
"http://veggiesyarns andtails. wordpress. com/2006/ 05/12/bold- and-bright- carrot-hummus- 3rd-prize/"
S(Formatted by Chupa Babi):
"Feb 2009"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 71 Calories; 5g Fat (61.4% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

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