Low Fat Carrot Hummus Food

LOW FAT CARROT HUMMUS

Steps:

• 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.

SILKY CARROT HUMMUS

Steps:

• Cook carrot with the pinch of salt in boiling water until very tender (about 8 minutes). Drain and combine with the other ingredients in a large bowl.
• Blend until smooth. I used a hand-held blender for this and left a few chunks of carrot intact for texture.
• Serve with dippers of your choice.

ROASTED CARROT HUMMUS

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
• In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

LOW CALORIE LOW FAT CARROT CUPCAKES

Steps:

• Preheat oven to 350°F.
• In medium bowl, combine: flour, baking powder, baking soda, salt, cinnamon, and allspice.
• In a large bowl, whisk together Splenda, applesauce, honey, vanilla extract, egg WHITES, and canola oil.
• Stir in the flour mixture.
• Stir in carrots.
• Stir in walnuts.
• Spray muffin tray with fat free butter flavor PAM.
• Pour batter into muffin tray and bake for 40 minutes, or until toothpick comes out clean.

LOW FAT GREEK HUMMUS

Steps:

• Add all ingredients together in food processor.
• Process until smooth.
• Serve as a dip for vegetables or as a filling for gyros.
• For gyros, toppings may include lettuce, tomato, cucumber, red onion, radishes, parsley, olives or feta cheese.

CARROT & HUMMUS ROLL-UPS

Steps:

• Spread the hummus between wraps. Coarsely grate carrots and scatter on top of the hummus, finishing each wrap with a small handful of rocket leaves and some seasoning. Roll up and eat.

LOW FAT GREEK HUMMUS

Steps:

• In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt, cumin and cayenne and blend to a smooth and creamy dip.
• If you hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at time. Other ways to thin out hummus is by using warm water or olive oil also.

LOW FAT CILANTRO JALAPEñO HUMMUS

Steps:

• Drain and rinse chickpeas, reserving 2/3 cup of the canned chickpea liquid.
• In a blender combine all the ingredients, gradually adding the reserved chickpea liquid, and process until smooth.