Carrot Chikpea Spread
Blood Sugar: ModerateServings: 4Preparation Time: 18minMeal Category: Snack
Micronutrients:Vitamin AVitamin CIronFolateMagnesium
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
- 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.
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
21% of RDI
Magnesium
31% of RDI
Vitamin C
18% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
4% of RDI
Folate
13% of RDI
Good to know
This spread pairs well with oven-roasted vegetables. Adjust the consistency by adding water if necessary.
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