Directions:
- In a covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or tender, drain.
- In processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt.
- Cover and process until smooth.
- Transfer to a small serving bowl.
- Stir in 1 tablespoon parsley.
- Sprinkle top with remaining parsley.
- Cover and chill for 1 hour to 3 days.
- If necessay, stir in water, 1 tablespoon at a time, to make a dipping consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.21 Kcal (491 kJ) | ||
| Calories from fat | 73.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 13% | |
|---|---|---|---|
| Sodium | 176.69mg | 7% | |
| Potassium | 208.01mg | 4% | |
| Total Carbs | 9.39g | 3% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 3.56g | 7% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1mg | 5% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 178.48 Kcal (747 kJ) | ||
| Calories from fat | 112.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 13% | |
|---|---|---|---|
| Sodium | 269.05mg | 7% | |
| Potassium | 316.74mg | 4% | |
| Total Carbs | 14.29g | 3% | |
| Sugars | 2.84g | 7% | |
| Dietary Fiber | 2.78g | 7% | |
| Protein | 5.42g | 7% | |
| Vitamin C | 13mg | 14% | |
| Vitamin A | 0.5mg | 11% | |
| Iron | 1.5mg | 5% | |
| Calcium | 65.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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