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
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
| CALORIES | 272 kcal |
| TOTAL FAT | 14.9 g |
| SATURATED FAT | 2 g |
| TRANS FAT | 0.1 g |
| CHOLESTEROL | 0 mg |
| OMEGA 3 | 0.1 g |
| OMEGA 6 | 4 g |
| TOTAL CARBOHYDRATES | 28.7 g |
| DIETARY FIBER | 8.3 g |
| SUGARS | 6.8 g |
| PROTEIN | 9 g |
| Vitamins | serving |
|---|---|
| Vitamin A | 346 mcg |
| Vitamin D | 0 mcg (0 IU) |
| Vitamin E | 1.3 mg |
| Vitamin K | 11.8 mcg |
| Vitamin C | 11.6 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 |
| Choline | 40 mg |
| Folate | 158.3 mcg |
| Minerals | serving |
|---|---|
| Iron | 3.7 mg |
| Calcium | 102.5 mg |
| Magnesium | 53.2 mg |
| Zinc | 1.8 mg |
| Iodine | 0.7 mcg |
| Selenium | 7.1 mcg |
| Copper | 0.5 mg |
| Manganese | 1 mg |
| Phosphorus | 224.3 mg |
| Sodium | 58 mg |