Looking for a great low fat, low sugar dog treat? Try making your dog carrot and hummus cookies, safety guaranteed by Dr Carol. Recipe: courtesy of Ana and her diabetic dog Xena.
16 ounces Chick Peas (also called garbanzo beans),
1 pound beef liver steaks,
1 bag of organic carrots,
4 cups of distilled or filtered water,
1/3 cup of extra virgin olive oil,
Mandolin or Sharp Knife for slicing very thin carrot slices
STEP ONE: Place 4 cups of filtered water and the 16 ounces of chickpeas to soak for 24 hours in a large cup or bowl. Soaking allows the chick peas to absorb water which hydrates them so that they become soft, which results in a delightful creamy hummus.
STEP TWO: Sear the 1 pound beef liver steaks with 1/3 cup of extra virgin olive oil in a sauté pan. Sear both sides until fully cooked.
STEP THREE: Drain the water from the 16 ounces of chickpeas that soaked overnight and discard the water.
STEP FOUR: Ideally using your food processor, pulse mix the chickpeas until they look creamy. There is no need to add additional water.
STEP FIVE: There you have it! The raw hydrated chickpeas have been transformed into HUMMUS! Pour the hummus into a zip lock bowl that has a tightly sealed lid.
Notice the creamy texture.
STEP SIX: Place the seared and cooked beef liver into the Cuisinart- Pulse until creamed liver pate’
This is Beef Liver Pate’
STEP SEVEN: Mix the liver pate’ and hummus in the same zip lock bowl.
STEP EIGHT: Slice your carrot slices as thin as possible.
STEP NINE: Arrange your carrot slices and dab the 50-50 mixture of creamed hummus and liver pate’ as the carrot cookie filling.
Xena is deciding which live hummus
cookie treat to eat!
Lip Smackin Good!!
Now.. if only we could come up with healthy cookies that we humans love to eat!