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Baby Carrots with Peanut & Chickpea Dip
1 (8-oz.) can organic chickpeas, drained
1 garlic clove, minced
⅓ cup peanut butter
2 tablespoons lemon juice
1 teaspoon sesame oil
7-8 cups Our World Organics Baby Peeled Carrots for dipping
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Directions:
1. Place all ingredients except carrots in bowl of food processor. Process until smooth.
2. Place in serving bowl. Serve with baby carrots. Cover and refrigerate any leftovers.
Yield:
14 servings (1¾ cup dip)
Each serving provides ½ cup of vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
80 (43% calories from fat)
Fat:
4 g
Saturated Fat:
< 1 g
Trans Fat:
0 g
Cholesterol:
0 mg
Total Carbohydrate:
10 g
Dietary Fiber:
2.5 g
Protein:
3 g
Sodium:
82 mg
% Daily Value: % Daily Value: Vitamin A 185%, Vitamin C 7%, Calcium 3%, Iron 3%
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