As a lover of hummus, I wanted to make my own, but in a form that would not cause an IBS meltdown! The traditional recipe calls for chickpeas, which I have replaced with a protein-rich cooked quinoa, whose mild flavor does not interfere with that of the tahini. The addition of carrots provide some extra vitamins and a hint of sweetness. You only need a few spoonfuls at a time, like with traditional hummus, as it is quite rich and wonderfully filling.
Further Food Nutritionist Commentary:
By Nicole Hallissey, RD, CDN
Carrot and Quinoa SuperFood Hummus
¾ cup cooked quinoa (cooled)
½ carrot (cooked, mashed, and cooled)
½ cup + 1 tablespoon tahini
2 tablespoons garlic infused oil
2-3 tablespoons cold water
1 teaspoon paprika
½ lemon (squeezed)
Pinch of salt and black pepper
- Blend all ingredients in a food processor until smooth.
Per Serving: (1 tbsp): Calories: 73; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 7mg; Potassium: 35mg; Carbohydrate: 6g; Fiber: 1g; Sugar: 1g; Protein: 1g
Nutrition Bonus: Vit A: 16%; Iron: 3%
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