Carrot Sandwich Spread
Yield
4 servingsPrep
5 minCook
0 minReady
5 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
carrots
|
|
| ⅓ | cup |
tahini (sesame paste)
|
*
|
| 1 | tablespoon |
miso paste
white |
*
|
| ¼ | teaspoon |
celery seeds
|
|
| 1 | clove |
garlic
minced |
|
| 1 | pinch |
cayenne pepper
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
carrots
|
|
| 79 | ml |
tahini (sesame paste)
|
*
|
| 15 | ml |
miso paste
white |
*
|
| 1.3 | ml |
celery seeds
|
|
| 1 | clove |
garlic
minced |
|
| 1 | pinch |
cayenne pepper
optional |
*
|
Directions
Extract juice from carrots and reserve ⅔ cup juice and 1 cup pulp.
Whisk together carrot juice and tahini until well blended.
Mix together in pulp and remaining ingredients.
Spread generously on whole grain toast and top with lettuce.
Per serving (spread only): 257 cal; 5 g prot; 207 mg sod; 12 g carb; 11 g fat; 0 mg chol; 126 mg calcium
