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Carrot Hummus

Yield: Serves 10 - 1/4 cup each.



15 ounce can garbanzo beans, drain and rinse
1/2 cup nonfat plain yogurt
1/4 cup water
1 lemon - juice only
1/4 teaspoon garlic powder
1/2 tablespoon ground cumin
1 carrot, peel and grate

Place the beans, half of the yogurt, water, lemon juice and spices into a blender or food processor. Blend until fine, adding remaining yogurt. Stir in the grated carrot last.

Serve over whole grain crackers or whole wheat pita bread. This dip also goes great with raw veggie sticks.