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Hummus with lemon with sautéed baby carrots

Dive into the world of hummus where chickpeas party with lemon, creating a recipe that will have your taste buds begging for more ! Pain it up with sautéed baby carrots and get ready for a creamy adventure that will turn your kitchen into a sneaky – dipping, hummus hotspot !!!

Hummus with lemon with sautéed baby carrots

Dip Middle Eastern
Serves: 4
Prep Time: 10 Minutes Cooking Time: 30 Minutes Total Time: 40 Minutes

Ingredients

  • 300 g chickpeas
  • 1 tbsp oil
  • 3 tbsp tahini
  • 2 lemons (juice)
  • 1 tsp garlic powder
  • salt & pepper
  • 20 baby carrots
  • 1 tbsp oil
  • 3 tbsp water
  • ½ tsp garlic powder
  • salt & pepper to taste

Instructions

For hummus:

Place all the ingredients in a food processor and blend until smooth.

For the carrots:

Clean the carrots well.

In a pan place the olive oil over medium to high heat and when hot, place the carrots in.

Sauté them to golden up a bit and then place the garlic powder, salt, pepper and finally water.

Stir a bit, cover with a lid and remove from the fire and let cool down a bit.

Serve on top of hummus with a little bit of the oils.

NUTRITION FACTS PER SERVING

CALORIES272 kcal
TOTAL FAT14.9 g
SATURATED FAT2 g
TRANS FAT0.1 g
CHOLESTEROL0 mg
OMEGA 30.1 g
OMEGA 64 g
TOTAL CARBOHYDRATES28.7 g
DIETARY FIBER8.3 g
SUGARS6.8 g
PROTEIN9 g
Vitaminsserving
Vitamin A346 mcg
Vitamin D0 mcg (0 IU)
Vitamin E1.3 mg
Vitamin K11.8 mcg
Vitamin C11.6 mg
B1 (Thiamine)0.2 mg
B2 (Riboflavin)0.1 mg
B3 (Niacin)1.3 mg
B6 (Pyridoxine)0.2 mg
B12 (Cobalamin)0 mcg
Choline40 mg
Folate158.3 mcg
Mineralsserving
Iron3.7 mg
Calcium102.5 mg
Magnesium53.2 mg
Zinc1.8 mg
Iodine0.7 mcg
Selenium7.1 mcg
Copper0.5 mg
Manganese1 mg
Phosphorus224.3 mg
Sodium58 mg