Carrot Chikpea Spread
Blood Sugar: 17Servings: 4Preparation Time: 18minMeal Category: Snack
Micronutrients:Vitamin AFolateMagnesium
Macronutrients per 100g
Energy
249kcal
Sugar
8g
Fat
7g
Fiber
8g
Sat fat
1g
Protein
11g
Carbs
37g
Sodium
42mg
Ingredients
150g / 5.29oz Carrots, 180g / 6.35oz canned Chickpeas, 1 tbsp Olive oil, 1 tsp fresh Lemon juice
Preparation
1. Clean, peel, and chop 150g / 5.29oz Carrots into small pieces. 2. Cook the Carrots in a pot with a little water, covered, for about 8 minutes. Let cool. 3. Drain 180g / 6.35oz canned Chickpeas in a sieve and rinse with cold water. 4. In a blender, combine the cooked Carrots, Chickpeas, 1 tbsp Olive oil, and 1 tsp fresh Lemon juice. Blend until smooth.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
46% of RDI
Vitamin C
5% of RDI
Omega 3
1% of RDI
Vitamin A
36% of RDI
Calcium
44% of RDI
Folate
30% of RDI
Good to know
This spread pairs well with oven-roasted vegetables. Adjust the consistency by adding water if necessary.
How to Prepare
1. Clean, peel, and chop 150g / 5.29oz Carrots into small pieces. 2. Cook the Carrots in a pot with a little water, covered, for about 8 minutes. Let cool. 3. Drain 180g / 6.35oz canned Chickpeas in a sieve and rinse with cold water. 4. In a blender, combine the cooked Carrots, Chickpeas, 1 tbsp Olive oil, and 1 tsp fresh Lemon juice. Blend until smooth.
Good to Know
This spread pairs well with oven-roasted vegetables. Adjust the consistency by adding water if necessary.
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