Basil Hummus and Carrot Dips

Preparation

22 min

Serves

2

Ingredients

  • Carrots:
  • 1 Cup Sliced Carrots cut into small pieces
  • 6 Tbsp Water
  • 1 Tsp of Olive Oil
  • 2 Scoop ThickenUp® Clear


  • Hummus:
  • 1 ¼ Cups Canned chickpeas
  • 2 ½ Tbsp Tahini sauce
  • 1 Tbsp Olive oil
  • ¼ Cup of Water
  • 2 Tsp Garlic
  • ½ Tsp Ground cumin
  • 2 Tsp Lemon juice
  • ¼ Cup Basil paste
  • ½ Tsp Salt
  • 2 Scoops ThickenUp® Clear
  1. Carrots:

    1. Peel and clean the carrots. Cut into small pieces and boil for 15 mins.
  2. 2. Strain and blend the boiled carrots with 6 Tbsp of water and 1 tsp olive oil. Add 2 scoops of ThickenUp® Clear and blend again until it reaches the desired consistencyŦ and a smooth texture (no lumps). Set aside for later.
  3. Hummus:

    3. Blend all the ingredients in the blender for 3-5 mins until a smooth mixture is obtained.
  4. 4. Add 2 scoops of ThickenUp® Clear and blend again until it reaches the desired consistencyŦ and a smooth texture (no lumps).
  5. Presentation:

    On a plate, with the help of a pastry bag, make carrot sticks. Serve with the hummus.


Basil Hummus and Carrot Dips

Basil Hummus and Carrot Dips

NUTRITION INFO - PER SERVING

(Adjust accordingly for multiple servings)

- Calories 392
- Proteins 14 g
- Carbohydrates 28 g
- Fat 24 g
- Fibre 12 g

References:

ŦRefer to www.IDDSI.org for information on drink and food thickness levels and testing methods.

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