Directions:
- Heat oven to 400°F. Coat a shallow roasting pan with cooking spray; cook potatoes (covered with foil) for 15 minutes. Uncover and roast until tender, about 30 minutes. Meanwhile, bring carrots, onion and 1/2 cup water to a boil in a medium nonstick skillet. Reduce heat; simmer, covered, 5 minutes. Uncover; cook until water evaporates and vegetables are tender, about 3 minutes. In a food processor, process potatoes with remaining ingredients until smooth. Add just enough water to make a spreadable paste, about 1 cup. Add carrot mixture; pulse until blended. Serve at room temperature or chilled, with whole-wheat pita wedges.
- Nutritional analysis per 1/4 cup 60 calories, 1.1 g fat (0.4 g saturated fat), 12.1 g carbohydrates, 1.3 g protein, 2 g fiber Nutritional analysis provided by Self
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1103.63 Kcal (4621 kJ) | ||
| Calories from fat | 214.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.79g | 37% | |
|---|---|---|---|
| Sodium | 2347.18mg | 98% | |
| Potassium | 3695.25mg | 79% | |
| Total Carbs | 206.32g | 69% | |
| Sugars | 42.41g | 170% | |
| Dietary Fiber | 33.99g | 136% | |
| Protein | 25.32g | 51% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 10.3mg | 343% | |
| Iron | 10.8mg | 60% | |
| Calcium | 377mg | 38% | |
| Amount Per 100 g | |||
| Calories | 97.28 Kcal (407 kJ) | ||
| Calories from fat | 18.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 37% | |
|---|---|---|---|
| Sodium | 206.89mg | 98% | |
| Potassium | 325.71mg | 79% | |
| Total Carbs | 18.19g | 69% | |
| Sugars | 3.74g | 170% | |
| Dietary Fiber | 3g | 136% | |
| Protein | 2.23g | 51% | |
| Vitamin C | 2.5mg | 47% | |
| Vitamin A | 0.9mg | 343% | |
| Iron | 0.9mg | 60% | |
| Calcium | 33.2mg | 38% | |
* 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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