Carrot Sticks with Sundried Tomato Hummus
- Time: 10 minutes
- Servings: 2
- Serving Size: 5.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Carrot - 1 large (100 grams)
INGREDIENTS FOR HUMMUS:
- Sundried tomatoes, drained of oil - 30 grams
- Tahini - 2 tbsp (28 grams)
- Chickpeas, cooked - 3/4 cup (123 grams)
- Cumin, ground - 1/4 tsp
- Garlic powder - 1/4 tsp
- Sea salt - 1/4 tsp
- Olive oil or oil from sundried tomatoes - 1 tbsp (14 grams)
- Water - 1 tbsp
INSTRUCTIONS:
- Peel the carrots (optional) and cut into matchsticks. Set aside.
- Drain the cooked chickpeas and add them to a food processor along with all other hummus ingredients. Mix for 1 minute or until creamy. You may have to pause halfway and use a spoon to scoop down the mixture if it gets stuck. Serve along with the carrots and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 2-3 days. If you feel the hummus needs more moisture then you may add an extra tbsp of water (matter of personal preference).
NUTRITION FACTS per serving:
- Calories 320
- Protein 10 grams
- Carbs 29 grams
- Fat 19 grams
- Fiber 8 grams
- Sugar 5 grams
- Iron 19% DV
- Calcium 10% DV
- Sodium 13% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Hummus is a very easy recipe to prepare and have readily available for a quick meal or even for a snack. It is also a great recipe for those who are struggling to consume sufficient calories. Due to the raw carrots, this recipe is not recommended for patients until at least 5 months after surgery if no complications have been presented.
Tags: dairy-free, soy-free, gluten-free, vegan, vegetarian, plant protein, high-fiber, gastric sleeve, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.