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Carrot Hummus
Recipes
Carrot Hummus
6 servings
40 minutes total

Ingredients

  • 1 Hass avocado
  • 1 lemon, for juice
  • 1 (15.5 oz) can reduced-sodium cannellini beans
  • 1 cup carrot-ginger soup (or puree)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • 1 seedless cucumber

Steps

    1. Halve avocado, remove pit and flesh, and cut flesh into chunks. Squeeze lemon for juice (2 tablespoons). Drain beans.
    2. Place all ingredients (except cucumber) in food processor bowl (or blender); process until smooth. Transfer to serving bowl; chill 30 minutes.
    3. Cut cucumber into ¼-inch-thick slices for dipping. Serve.

Amount per ⅙ recipe serving: Calories 140, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 250mg, Total Carb 13g, Fiber 5g, Sugars 2g, Protein 3g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%