Serve this Diabetic-Friendly Hummus with Our Recipe for Wonton Crisps or Fresh Veggie Strips





 One cup chopped carrots

One 15 ounce can garbanzo beans (chickpeas), rinsed and drained

¼ cup tahini (sesame seed paste)

2 TBSPS lemon juice

2 cloves garlic, quartered

½ tsp ground cumin

¼ tsp salt

2 TBSP snipped fresh parsley

Assorted dippers (such as toasted whole wheat pita bread triangles or veggie sticks


         1. In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.

2. Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups

Recipe from Diabetic Living