Directions:
- In medium covered saucepan cook carrots in small amount of boiling water, about 15 min or unti very tender.
- Drain.
- Meanwhile, in same skillet cook onion and garlic in hot oil until tender.
- Stir in curry powder and cumin.
- Transfer carrots and onion mixture to food processor; add beans and salt.
- Cover and process until smooth.
- Cover and refrigerate at least 4 hours, up to 3 days.
- To serve top with green onions.
- Serve with wheat crackers, triscuits or with vegetable dippers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.11 Kcal (725 kJ) | ||
| Calories from fat | 66.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.36g | 11% | |
|---|---|---|---|
| Sodium | 611.07mg | 25% | |
| Potassium | 364.73mg | 8% | |
| Total Carbs | 21.96g | 7% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 7.96g | 32% | |
| Protein | 5.75g | 11% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 1mg | 32% | |
| Iron | 1.9mg | 11% | |
| Calcium | 73.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 76.99 Kcal (322 kJ) | ||
| Calories from fat | 29.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 11% | |
|---|---|---|---|
| Sodium | 271.77mg | 25% | |
| Potassium | 162.21mg | 8% | |
| Total Carbs | 9.77g | 7% | |
| Sugars | 2.35g | 21% | |
| Dietary Fiber | 3.54g | 32% | |
| Protein | 2.56g | 11% | |
| Vitamin C | 3.3mg | 12% | |
| Vitamin A | 0.4mg | 32% | |
| Iron | 0.9mg | 11% | |
| Calcium | 32.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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