Balance is better than low carb

The online magazine, Diabetic Living, has an article on 1-carb recipes. Most of the recipes are heavy on the pork or beef. That's not always a good thing.

You caloric intake needs to strike a balance between calories from carbs, proteins, and fats. Too much protein can damage your kidneys, too much fat makes you fat and hurts your blood flow. You need to keep the fats down, be careful not to load up on protein, and keep the carbs at a steady level. It's a constant balancing act, requiring much more than just low-carb foods.

So be careful with those high-protein, high-fat menu items that are loaded with beef and/or pork. Low carb isn't always good for you.

But one of the recipes in that article looks like it has a lot of potential.

1 cup chopped carrots
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame seed paste)
2 tablespoons lemon juice
2 cloves garlic, quartered
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons snipped fresh parsley
Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks, and/or whole-grain crackers)

1. In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.

2. Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups, 16 (2-tablespoon) servings.

A lot of potential here, not just for hummus but for a soup also.