Directions:
- In a saucepan boil the carrots until tender. Drain and reserve about 2/3 cup of the cooking liquid.
- In a small skillet over medium heat, saute the onion and garlic in the oil until softened. Stir in the curry powder and cumin powder.
- Transfer the cooked carrots and onion mixture to a food processor or blender. Add the drained beans, jalapeno and salt. Cover and process until smooth. If the machine is laboring, add some of the cooking liquid from the carrots.
- Transfer the dip to a serving bowl, stir in the lemon juice and cover well. Chill until serving time.
- When ready to serve, garnish the dip with sliced green onions or snipped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.19 Kcal (1114 kJ) | ||
| Calories from fat | 139.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.51g | 24% | |
|---|---|---|---|
| Sodium | 735.16mg | 31% | |
| Potassium | 813.37mg | 17% | |
| Total Carbs | 30.95g | 10% | |
| Sugars | 12.73g | 51% | |
| Dietary Fiber | 9.3g | 37% | |
| Protein | 4.09g | 8% | |
| Vitamin C | 29.2mg | 49% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 2mg | 11% | |
| Calcium | 116.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 86.31 Kcal (361 kJ) | ||
| Calories from fat | 45.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 24% | |
|---|---|---|---|
| Sodium | 238.36mg | 31% | |
| Potassium | 263.72mg | 17% | |
| Total Carbs | 10.04g | 10% | |
| Sugars | 4.13g | 51% | |
| Dietary Fiber | 3.01g | 37% | |
| Protein | 1.33g | 8% | |
| Vitamin C | 9.5mg | 49% | |
| Vitamin A | 0.6mg | 64% | |
| Iron | 0.6mg | 11% | |
| Calcium | 37.7mg | 12% | |
* 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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